Endive Bites with Buttermilk Blue®, Caramelized Onions and Fig Jam

36 endive bites
Active Time
Adapted from a recipe by John Weir, chef/cookbook author

Easy and elegant–-these sophisticated nibbles will delight your guests (and family).


  • 3 tablespoons extra virgin olive oil
  • 3 medium yellow onions, thinly sliced
  • ½ teaspoon minced fresh thyme
  • Salt and freshly ground black pepper
  • 4 large bulbs endive
  • 3/4 cup (about 4 ounces) crumbled Roth Buttermilk Blue® Cheese
  • ¼ cup fig jam



  1. Warm olive oil in large skillet over medium heat. Add onions and thyme; season with salt and pepper.  Cook until onions are soft and caramelized, stirring, occasionally, about 30-40 minutes. Keep warm.
  2. Meanwhile, cut 1/2 inch off bottoms of each endive head and discard, along with outer leaves.  Separate remaining leaves; rinse and dry. (The leaves may be refrigerated for up to 4 hours if stored in a single layer on damp paper towels.)
  3. Fill leaves with caramelized onions; top with 1/2 teaspoon Buttermilk Blue and dollop of fig jam. Serve immediately.