Membrillo and Blue Cheese Drizzled with Saffron Honey 

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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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