As an appetizer, you can serve blue dessert cheese. gorgonzola. Loosen the cheese and cream, and lay on lettuce leaves. Sprinkle with pomegranate seeds and roasted pine nuts, полейте медом. 
Photo of the dish:Tara Donn Time: 20 min. Difficulty: easy Quantity: 20 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l pine nuts
- 120 gr. gorgonzola cheese
- 1 tbsp. l fat cream
- 20 medium sheets of endive
- 1 – 2 tbsp. l honey
- 2 tbsp. l pomegranate seeds
- 20 small mint leaves
Recipes with similar ingredients: endive salad, gorgonzola cheese, pine nuts, pomegranate, cream, honey, mint
Recipe preparation:
- Preheat the oven to 180 ° C, distribute cedar on the baking sheet nuts and fry in the oven until a light golden color is formed, 6 – 10 minutes. (Control the cooking process, as nuts can burn!) Remove from the oven and let completely cool off.
- In a small bowl with a fork or whisk, mix the cheese gorgonzola with cream until smooth. For each put half a leaf of endive on a teaspoon of cheese mixture, and then pour a little honey. Sprinkle toasted pine nuts and pomegranate seeds and garnish with mint leaves.
