Endive and Walnut Appetizers

Endive and Walnut Appetizers

These leafy green specialties serve as a sophisticated appetizer when topped with California walnuts. Opt for a creamy white bean spread that's high in flavor and low in saturated fat – a great way to start a special evening.


  • 1 (15-ounce) can cannellini beans, rinsed, drained
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice, fresh
  • 1/4 cups basil leaves, fresh, torn
  • 30 Belgian endive leaves
  • 1/4 cup California walnuts, toasted, chopped
  • 1/4 cup red bell pepper, chopped


  1. Puree beans, garlic, olive oil and lemon juice in a blender or food processor until smooth.
  2. Add basil and pulse on and off until basil is finely chopped. (May be made a couple days ahead and refrigerated until ready to serve.)
  3. Spoon equal amounts into endive leaves and top with walnuts and bell pepper.