This Endive Appetizer is simple, beautiful, and always a hit. Crisp endive leaves are stuffed with creamy goat cheese, pear, toasted walnuts, and finished with a drizzle of balsamic glaze.
Another super simple, but exceptionally elegant appetizer coming your way today! This stuffed Endive Appetizer is a classic choice for a party menu.
Like my Prosciutto Wrapped Mozzarella Bites, this recipe is low-effort with a big payoff, and always one of the first things to disappear. They’re a great way to add interest to an easy crudité platter.
Recipe Highlights
- Quick and Easy: These come together fast with just a few simple ingredients.
- Make-Ahead Friendly: Assemble them in advance and pop them in the fridge until you’re ready to serve.
- Great Cold or at Room Temp: Perfect for parties, brunches, or lunch buffets.
- Easy to Customize: Try chopped apple or dates instead of pear, or switch up the goat cheese.
- Sweet, Savory, and Crisp: The combo of creamy cheese, crunchy walnuts, and a drizzle of balsamic is irresistible!
Ingredient Notes and Swaps
- Belgian endive: This crisp, slightly bitter leafy vegetable comes in two colors, pale yellow and deep red. Either works, but if you can find both, it adds nice variety and a pop of color to your platter. You’ll want to use the larger outer leaves so buy several heads to be sure you have enough.
- Goat cheese: A log of plain or herbed goat cheese works well. Just let it soften at room temperature so it’s easy to spread. The tangy flavor pairs perfectly with the sweet fruit and balsamic glaze.
- Fruit: I love this appetizer with diced pear, but a crisp apple or even chopped dates are a nice swap.
- Balsamic glaze: Most grocery stores carry bottled balsamic glaze now, and it’s such a great way to add rich, tangy flavor to appetizers or roasted veggies. A total timesaver! If you don’t want to purchase a bottle, honey is a great alternative.
How to Make Stuffed Endive
- Separate and rinse the endive leaves, then pat them dry.
- Spread a layer of goat cheese along the bottom of each leaf.
- Top with diced pear and toasted walnuts. Just before serving, sprinkle with chives and drizzle with balsamic glaze or honey.
Valerie’s Tips
Toast the walnuts. Place the walnuts in a dry skillet over medium-low heat and cook for about 3 minutes, shaking the pan occasionally, until fragrant and lightly toasted. Transfer to a cutting board, chop, and let cool.
Use a small spoon or butter knife. A small utensil makes it easy to spread the goat cheese neatly inside each endive leaf without breaking the leaves.
Chop the ingredients finely. Dice the pear and walnuts into small pieces so they nestle easily into the goat cheese and stay put when serving. No need to peel the fruit — the color of the skin adds a pretty pop of color.
Make it ahead. You can assemble the stuffed endive up to 4 hours in advance. Arrange them on a platter, cover loosely with plastic wrap, and refrigerate. Wait to add the chives and balsamic glaze or honey until just before serving for the freshest result.
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Endive Appetizer with Goat Cheese and Pear
Ingredients
- 2 to 3 large heads Belgian endive
- 4 ounces goat cheese, herbed or plain, softened
- Salt, to taste
- 1 pear or apple, finely chopped
- ¼ cup walnuts
- 1 tablespoon chives, finely chopped
- 2 tablespoons balsamic glaze, or as needed (can sub honey, if desired)
Instructions
- To toast the walnuts, place them in a small dry skillet over MEDIUM-LOW heat. Cook, shaking the skillet every now and then, for about 3 minutes, or until fragrant and lightly toasted. Immediately transfer to a cutting board and chop. Set aside to cool.
- Carefully separate the endive leaves, discarding any outer leaves that are wilted or damaged. Rinse the leaves under cold water and pat them dry with paper towels.
- Place the goat cheese in a bowl, add a pinch of salt, and smash it with a spoon until creamy.
- Spread about 1 tablespoon of goat cheese along the bottom of each endive leaf to create a thin layer. Sprinkle chopped pears and toasted walnuts over the goat cheese. Repeat to stuff the remaining endive leaves.
- Just before serving, sprinkle with chives and drizzle the balsamic or honey over the stuffed endive.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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