With five simple ingredients this recipe is clean and easy yet showcases a flavorful combination of savory, sweet and salty in one delightful bite. With an added pop of color these are the perfect appetizers for your Holiday gatherings. Pair it with PEJU Chardonnay to take this recipe to the next level.
12 white or red endive leaves (choose large to medium size only)
4 ounces of blue cheese (Point Reyes or any other you prefer)
2 ounces of roasted pine nuts (chopped)
60 pomegranate seeds
Wash and pat dry the endive leaves.
Crumble the blue cheese and mix with the pine nuts.
Divide this mixture into the endive leaves.
Sprinkle 5 pomegranate seeds on top of each endive leaf and enjoy!
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