Endive Appetizer with Goat Cheese and Pear
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.
Servings: 14 pieces
Calories: 47kcal
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
Make-Ahead Instructions: 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.
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 30mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg