The best part about Thanksgiving for me is the hours spent with my family in the kitchen leading up to the big meal. We are a family of foodies who all want to have a hand in the meal being prepared so we end up spending the day (and often evening before) prepping and cooking together. When surrounded by delicious aromas, it is hard not to become tempted to nibble on what is being prepared. As a result, we have developed a tradition of creating one or two light appetizers to nibble on before the big meal. These Gorgonzola, cranberry, and endive boats make the perfect Thanksgiving appetizer. Bonus points because you can use the leftover cranberry chutney for the main meal!
(serves approximately 8 for light appetizers)
- 1 bag cranberries, washed and dried
- 2 apples, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1-2 tablespoons Maple Syrup
- 1/3 cup orange juice
- 3 Belgian endives, bottoms trimmed
- 1/4 cup Pine Nuts, toasted
- Heat the olive oil in a medium saucepan over low to medium heat. Add the onion and saute for a few minutes or until it starts to become translucent.
- Add the apple, cranberries, Maple syrup, and orange juice and bring to boil. Reduce heat and let simmer. Stir frequently until all the cranberries have burst and the mixture has thickened. Remove from the heat and let cool.
- To assemble, lay out the Belgian endive leaves. Place approximately 1 teaspoon of cranberry apple chutney into each leaf. Add a small piece of Gorgonzola and sprinkle with toasted Pine Nuts.