Summary: Endives with anchovies and Roquefort are one of the most elegant and quick appetizers available. The endive leaf acts as a natural spoon: crisp, slightly bitter. Roquefort adds creaminess and intensity. Cantabrian anchovy, pure umami. In 10 minutes, you have a restaurant-level appetizer.
Contents
Why this combination works
The success of this combination lies in the balance between four opposing flavor profiles: the bitterness of the endive, the creamy and pungent Roquefort, the salty umami of the anchovy, and the acidity of the vinegar or lemon in the dressing. When these four elements meet in one bite, the result is an explosion of flavor that seems much more complex than it is.
Ingredients for 20 pieces (4-6 people)
- 2 medium endives (approximately 20 leaves)
- 100g Roquefort cheese (or Gorgonzola)
- 50g crème fraîche or cream cheese
- 20 anchovy fillets in oil
- Shelled walnuts (optional)
- Chopped chives for garnish
- Freshly ground black pepper
Step-by-step assembly
- The Roquefort cream: Mix the room-temperature Roquefort with the crème fraîche until you get a homogeneous cream, but with some lumps. Don't blend it completely — you want texture. Add black pepper.
- The endives: Separate the leaves, wash them, and dry them thoroughly. The leaves must be completely dry so that the cream doesn't become watery.
- Assembly: Using a small spoon or piping bag, place a tablespoon of Roquefort cream at the base of each endive leaf.
- The anchovy: Place an anchovy fillet on top of the cream. If the fillet is very long, fold it to fit properly.
- Finishing: Add a walnut, chopped chives, and a grind of pepper. Serve immediately.
Variations with other cheeses
| Cheese | Profile | Drink pairing |
|---|---|---|
| Roquefort (recommended) | Strong, blue, unctuous | Sauternes, brut cava |
| Gorgonzola dolce | Softer, creamy | Prosecco, Albariño |
| Cabrales | Very intense, Spanish | Cider, light red wine |
| Cream cheese + EVOO | Mild, light version | Vermouth, beer |
For parties: scaling and presentation
For 20 people: 8-10 endives, 400g Roquefort, 80-100 anchovy fillets. Prepare the cream in advance (up to 24 hours). Assemble the endives no more than 30 minutes before serving so the leaves don't get soggy. Serve on a platter over ice if the environment is warm.
Bacalalo — Cantabrian anchovies for appetizers
The star ingredient of your gourmet appetizers. Artfully cured anchovies, selected size in extra virgin olive oil.
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Frequently Asked Questions
Can it be prepared in advance?
The Roquefort cream, yes (up to 24h). Washed and dried endive leaves, yes (maximum 4h in the fridge in a bag). Final assembly, no more than 30 min before serving.
What if the Roquefort is too salty with the anchovy?
Use less anchovy (half a fillet instead of a whole one) or mix the Roquefort with more crème fraîche to dilute the saltiness. You can also substitute Roquefort with a milder blue cheese.
Is there a vegetarian version of this appetizer?
Yes, by substituting the anchovy with capers or roasted piquillo pepper strips. It loses the marine umami but is still an excellent appetizer.
More appetizers: Anchovy toasts | Anchovy montaditos | Olives with anchovies
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