Smart Endive and Walnut Appetizers

California Walnut Board
  • Yield: 30 servings
  • Prep: 10 mins
  • Cook: 0 mins

Opt for a creamy white bean spread that’s high in flavor and low in saturated fat—a great way to start a special evening.


1-- (15-ounce) can cannelini beans, rinsed and drained
2cloves garlic
2tablespoons extra-virgin olive oil
2tablespoons fresh lemon juice
1/4cup torn fresh basil leaves
30-- Belgian endive leaves
1/4cup chopped walnuts, toasted
1/4cup chopped red bell pepper


  1. Puree beans, garlic, oil and lemon juice in a blender or food processor until smooth.
  2. Add basil and pulse on and off until basil is finely chopped. (May be made a couple days ahead and refrigerated until ready to serve.)
  3. Spoon equal amounts into endive leaves and top with walnuts and bell pepper.

Recipe courtesy of Patty Mastracco, I Do Food.

Nutritional Info *per serving

  • Calories 35
  • Glycemic Load 0
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 50mg
  • Potassium 170mg
  • Carbohydrate 4g
  • Fiber 2g
  • Sugars 0g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 4%