Endive Bites with Buttermilk Blue, Caramelized Onions and Fig Jam

36 bites
Total Time
Easy and elegant, these sophisticated blue cheese endive bites will delight your guests. The perfect marriage of sweet, salty, and savory.

Adapted from: John Weir, chef/cookbook author


  • 3 tablespoons extra virgin olive oil
  • 3 medium yellow onions, thinly sliced
  • 1/2 teaspoon minced fresh thyme
  • Salt and freshly ground black pepper
  • 4 large bulbs endive
  • 3/4 cup (about 4 ounces) Roth Buttermilk Blue® cheese, crumbled
  • 1/4 cup fig jam


  1. Warm olive oil in large skillet over medium heat. Add onions and thyme, then season with salt and pepper. Cook until onions are soft and caramelized, stirring occasionally, about 30 to 40 minutes. Keep warm.
  2. Meanwhile, cut trim the end of each endive head and discard, along with outer leaves. Separate remaining leaves, then 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 Buttermilk Blue® crumbles and dollop of fig jam. Serve immediately.