Food Recipes Gorgonzola Cream and Prosciutto Endives This no-cook appetizer takes less than 20 minutes to assemble. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on September 20, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 15 mins Yield: 8 to 10 servings No matter how you say it—"en-dive" or "on-deeve"—this classic no-cook hors d'oeuvre got a modern makeover. A creamy, cheesy base made simply from stirring together crumbles of Gorgonzola and half-and-half gets schmeared onto thin, velvety-soft endive leaves. But that's not the only tasty surprise: a sprinkling of quick-pickled apples adds a sweet tartness that stands up to the richness of the prosciutto draped on top. And, just like that, a stunning no-cook appetizer is done. Pro tip: shop for small endives to make this a two-bite nibble and reach for a mix of bright green and red endives with their beautiful purple tint for a pop of color. Ingredients ¼ cup finely diced red apple (from 1 apple) 2 tablespoons white wine vinegar 2 to 3 endives (about 7½ oz. total) 4 ounces crumbled Gorgonzola cheese (about 1 cup) 3 tablespoons half-and-half 2 ounces sliced prosciutto, torn into 20 bite-size pieces ¼ cup toasted sliced almonds, crushed Finely chopped fresh chives, for serving Directions Stir together apple and vinegar in a small bowl; let stand for 10 minutes. Meanwhile, trim stems of endives and separate leaves, trimming stem as you go to easily and gently separate leaves. (You should have about 20 leaves.) Discard endive cores and very small leaves. Place cheese and half-and-half in a bowl. Mash with a fork to combine; stir with a spoon until very smooth. Drain apple; discard vinegar. Working with 1 endive leaf at a time, dollop about 1 teaspoon Gorgonzola cream near stem and spread toward tip of leaf to cover about three-quarters of leaf. Drape a piece of prosciutto on each endive leaf. Sprinkle with apple, almonds, and chives. Print