To bring this hors d'oeuvre to a party, pack the apple mixture, the endive and the hazelnuts separately and quickly assemble them once you arrive. ( don't make the apple mixture more than an hour ahead) Also you can toast and chop the hazelnuts for up to one month in advance and freeze them in an airtight container.
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 20 | ||
Calories from Fat: 10 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2mg | 1 % | |
Sodium 53.3mg | 2 % | |
Potassium 161.4mg | 4 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 0.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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