Bacon Blue Cheese Endive Boats with Grapes

bacon blue cheese endive appetizer Snowbird Recipe
Bacon blue cheese endive boats topped with chilled grapes and fresh garden chives


Snowbird Recipe:

Bacon, Blue Cheese Endive Boats

Topped with chilled red grapes and garden chives

Belgian endive is a fantastic foundation for creating light finger food appetizers because it is easy to work with, doesn't compete with the stuffing and is easily eaten in one or two bites. Endive provides a wonderful healthy alternative to crackers or toasted crusty bread. I created this pared down recipe especially for snowbirds who like to entertain, yet stock only the very basic ingredients in their southern homes. The recipe can be modified to add or swap other items such as toasted pecans or walnuts, just keep your ingredient ratios in proportion. Prepare and chill cheese mixture in advance for best flavor. Stuff and garnish the endive just before serving. Stuffed endive boats bring the wow factor without all the work.

Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird


2 to 3 heads of Belgian endive

8 oz. Neufchatel cheese, softened to room temperature

Approx 24 red grapes, quartered, reserve for garnish

1/4 cup blue cheese, crumbled

1/4 cup real bacon pieces

1/4 cup red onions, scallions or sweet onions, diced

4 T. fresh chives, chopped, reserve half for garnish

1 t. dried minced onion

1/2 t. garlic powder

1/2 t. onion powder

1/4 t. Kosher salt

1/4 t. fresh cracked black pepper

Optional: toasted almonds, pine nuts, walnuts or pecans, reserve for garnish

Suggested Brand: Alouette® Blue cheese crumbles


Soften Neufchatel cheese to room temperature in a medium-sized bowl

Add all ingredients and seasonings except grapes and half of the chives

Gently mix well and refrigerate at least an hour or two before serving to let the flavors blend

Cut ends from stem end of Belgian endive

Separate the endive leaves

Spread mixture evenly into endive boats

Garnish with chives and red grapes

Optional: Add toasted nuts to garnish

Note: Don't prep the endive boats too much ahead of serving so the leaves remain fresh

Serve chilled on a platter, preferably over ice


At least 30 pieces, it depends on how thick it's spread on the endive boats

Serving Suggestion:

--Serve chilled as an appetizer

--Ideal as a light snack

--Serve as a light side for lunch or dinner in lieu of a salad

--Suitable for guests


Equipment List:

--sharp knife

--cutting board

--measuring utensils

--medium sized mixing bowl


--serving platter




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