Another hors d’oeuvre I made for the party was witlof (also known as chicory or Belgian edive) with a mixture of gorgonzola and mascarpone. These two Italian cheese blend very well, and are sometimes even sold as a mixture under the name of ‘gormas’ or ‘magor’. I prefer to buy gorgonzola and mascarpone separately and do the mixing myself, so I can tweak the mix to my liking. When using gorgonzola piccante you may like more mascarpone mixed in than when using gorgonzola dolce.

The combination of the crispy slightly bitter witlof works very well with the creamy pungent slightly sweet cheese mixture. This is tasty, easy to prepare, and looks great as well.

Ingredients

For about 75 servings

1 to 1.5 kg (3 lbs) witlof/chicory/Belgian endive, about 6 heads

300 grams (.66 lb) gorgonzola, diced

250 grams (.55 lb) mascarpone

Preparation

Combine the diced gorgonzola and the mascarpone in the bowl of a food processor.

Process until smooth.

Taste the mixture. You may want to add some more gorgonzola or mascarpone or perhaps a pinch of salt or sugar.

Carefully detach the leaves of the witlof. You can choose to either wash and dry the heads of witlof from the outside only, or to very carefully wash the individual leaves without breaking them.

With a spoon, spread out a nice dollop of the cheese mixture on the inside of each leaf.

Arrange the leaves on serving platters and they are ready to serve.

This will keep for several hours at room temperature if it is not too warm. If refrigerated, allow to come to warm up a little before serving.