Membrillo and Blue Cheese Drizzled with Saffron Honey 


| Recipes | Posie Harwood

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


TT Tip: Membrillo, a traditional Spanish fruit paste made from slowly cooked quince, can be found in specialty cheese shops or online.

Membrillo and Blue Cheese Drizzled with Saffron Honey

Yield: Serves 12

Cook Time: 3 minutes (plus 4 hours to infuse the honey)

  • ½ teaspoon saffron threads

    ¼ cup mild honey

    ½ teaspoon kosher salt

    2 small heads endive

    ½ ounce membrillo, cut into 1-by-¼-inch rectangles (⅛-inch thick)

    ½ cup crumbled mild blue cheese (such as Fourme d'Ambert or Maytag)

    ½ cup toasted walnut halves


1. In a small skillet set over medium heat, add the saffron threads and toast, stirring constantly until the threads are fragrant, about 1 minute. Remove the pan from the heat and cool the saffron. Use a mortar and pestle or the back of a spoon to grind half of the saffron threads to a powder.

2. In a small saucepan set over medium heat, add the honey and salt and heat until the salt dissolves, about 2 minutes. Stir in the saffron threads and powder and transfer the honey to a covered container. Set aside for at least 4 hours, up to overnight.

3. To serve, cut off bottom third of each head of endive. Separate the endive leaves and arrange on a serving platter. Fill each leaf with a piece of membrillo and a bit of the blue cheese. Top each with a walnut half and drizzle with the saffron honey.

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