Gorgonzola and Walnut Endive Boats
- 1 (5 oz.) container Culinary Tours Gorgonzola Crumbles
- 1/2 cup mascarpone cheese
- 1/4 cup chopped walnuts, toasted
- 1 tablespoon finely chopped Italian parsley
- 24 leaves white and red Belgian endive
- Combine ¾ cup gorgonzola, mascarpone, walnuts and parsley in a medium bowl.
- Spoon 2 teaspoons gorgonzola mixture into each leaf.
- Serve sprinkled with remaining gorgonzola.