Crisp endive with a nutty, sweet cheese dip makes an original and delicious entertainment solution.
And I usually sneak – or hide – any leftovers for a sandwich the next day.
I made this last week in France, but it translates well into life back home in New York.
Sweet cheese dip with fig and nuts
1. Make sure both cheeses are soft and at room temperature.
In a food processor, grind the nuts finely – pulse bit by bit, because you don’t want them to become nut butter!
2. Use a wooden spoon or a sturdy spatula to fold nuts and fig jam into the cheeses. Combine well and taste for seasoning. Add a pinch of mild salt (such as a fleur de sel).
3. Wash and separate endive leaves. Fill each leaf with a teaspoon of cheese or place a bowl of the cheese in the middle for dipping.