ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS

ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS image

Categories Cheese

Yield 48 pieces

Number Of Ingredients 12

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Beet Bruschetta:
6 small- to medium-size beets
Caramelized Walnuts:
1 cup walnut halves
¼ cup sugar
1 tablespoon salt
4 teaspoons extra-virgin olive oil
pinch of cayenne pepper
5-6 whole endives (white or red)
½ lemon
8 ounces Cashel Blue cheese, at room temperature, mashed
chives, finely chopped

Steps:

Prepare beets: Heat oven to 450°. Wrap each beet separately in foil, and roast in oven until easily pierced with fork, about 50 minutes. Remove from oven and cool. Peel and chop beets into small dice. Prepare walnuts: In skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4 to 5 minutes. Remove from heat. Transfer walnuts to nonstick surface to cool. Once cool, roughly chop walnuts and set aside. To serve: Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon small amount of cheese onto cut end of each endive leaf. Top cheese with small portion of beets. Garnish with walnuts and chives and serve immediately.