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Home / Recipes
Roasted Grape + Red Bean Endive cups with Roquefort and Walnuts
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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.

Feeds: 12 cups
Takes: 40 minutes
V G

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

Shop The Recipe

Queen Red Beans
Queen Red Beans
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 180°C.

2

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.

3

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.

4

At the same time, roast the walnuts in a dry pan for 4-5 minutes until golden and smelly toasty. Roughly chop.

5

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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