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Roasted Grape + Red Bean Endive cups with Roquefort and Walnuts
Elevate your Christmas canapes with these chic, elegant + TASTY endive cups, filled with sweet roasted grapes, tangy cheese + the surprise ingredient, RED BEANS for an even creamier mouthful.
Ingredients
200g red grapes
1 tbsp olive oil
4 sprigs fresh thyme, leaves picked
50g walnuts, whole
1/2 x 570g jar Queen Red Beans - drained
2 heads of endive or red chicory, leaves separated
100g Roquefort cheese, roughly sliced into bite sized pieces
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Directions
Preheat the oven to 180°C.
Add the grapes to a baking tray and sprinkle over most of the thyme leaves (saving a spoonful for garnish) and toss with olive oil. Roast for 25 minutes until starting to soften and blister.
For the final 5-6 minutes of cooking, stir the red beans into the groups and roast until warmed through and the grapes are nicely caramelised - the beans shouldn’t be crisp, just more soaked up in the grape juices.
At the same time, roast the walnuts in a dry pan for 4-5 minutes until golden and smelly toasty. Roughly chop.
Prepare each endive cup by filling them with a few slices of cheese - leave the woodier ends empty for easy eating! Add a small spoonful of the grapes + red beans into each cup. Scatter over the walnuts and remaining fresh thyme for garnish.
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