February 1, 2012

Endive with Blue Cheese Dip and Bacon Crumble

My friend, Jesse Held,with the Northstar Bartender's Guild came up with a drink called the Pan Handler.  To view the recipe go to Northstar Bartender's Guild. I think this recipe will pair well with the cocktail that includes Stout beer.  Don't let the cocktail combination scare you, Jesse is an incredible bartender.


  • 4 strips of thick bacon (2 oz.) chopped
  • 1/4 cup Greek-style yogurt
  • 1/4 cup crumbled gorgonzola (blue) cheese
  • 1 teaspoon chopped fresh rosemary, divided
  • 1/4 teaspoon black pepper
  • 20 leaves of endive (from about 3 heads)


1. Cook bacon in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Crumble and put in a serving bowl.
2. Mix together yogurt, cheese, 1/2 tsp. rosemary, and pepper in another serving bowl. Sprinkle with remaining 1/2 tsp. rosemary. 
3. Peel leaves from head of endive, wash gently under cool water and dry.  
4. Put endive leaves on a plate and serve with dip and bacon dust.  Have a spoon available in the dip and bacon.  To give guests the idea of how to eat I prepare a few leaves with the cheese spread and a sprinkle of bacon.

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