STUFFED ENDIVE WITH HERBED GOAT CHEESE
These bite-sized vegetable appetizers are big on flavor and absolutely gorgeous on a tabletop. As a vessel for the creamy herbed goat cheese, Belgian endive lettuce has a crisp texture and a sweet flavor with slightly bitter undertones. Topped with this herby goat cheese mixture, the lettuce becomes a delicious delicacy. The goat cheese stuffing, made from a creamy combination of crumbled goat cheese, softened cream cheese, lemon zest, chives, parsley, and tarragon, is full of sophisticated flavor. Not a fan of tarragon? You can sub in whichever herbs you like, or even add a little bit of spice for a deeply Southern twist. When choosing a goat cheese, opt for a local brand of full-fat cheese-with goat cheese, it is easy to taste the quality of the brand. No matter which cheese you choose, when combined with these flavorful herbs, the stuffing will certainly be a hit. This holiday appetizer is simple, attractive, and delicious-perfect for a last minute addition to your table. If desired, include red Belgian endive leaves along with the green, to make this "wreath" look more Christmassy.
Provided by Lisa Cericola
Categories Appetizers
Time 15m
Yield Serves 12 (serving size: 2 stuffed endive leaves)
Number Of Ingredients 9
Steps:
- Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.
- Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.
ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE
Provided by Food Network
Categories appetizer
Time 35m
Yield 20 endive spears
Number Of Ingredients 9
Steps:
- In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
- Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.
ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE
Provided by Rozanne Gold
Categories Food Processor Citrus No-Cook Cocktail Party Vegetarian Low/No Sugar Graduation Goat Cheese Lemon Summer Chive Endive Cilantro Bon Appétit
Yield Makes about 60 pieces
Number Of Ingredients 9
Steps:
- Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.) If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
- Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, crosswise into thin strips. Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat. Arrange sliced endive on large platter. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf. Place 1 very small sprig cilantro and tomato slice atop each. Arrange leaves in concentric circles atop sliced endive. (Can be made 4 hours ahead. Cover and chill.)
LEMON-HERB OLIVES WITH GOAT CHEESE
Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.
Nutrition Facts : Calories 135 calories, Fat 13g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
ENDIVE AND GOAT CHEESE
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 4
Steps:
- Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.
INCREDIBLE FRENCH ENDIVE SALAD WITH AGED HERB GOAT CHEESE TOASTS
Steps:
- Heat a grill pan to medium high. Turn on the broiler and place a rack at least 10 inches from the heat.
- In a blender, combine the garlic, lemon juice, a little salt, and the parsley. Turn the blender on the "puree" setting. Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
- Trim the endives of tough ends and peel away any dry or badly scarred outer leaves. Place the endives in a shallow dish and pour the dressing over them. Turn them in the dressing to coat them evenly. Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
- Lightly toast the bread under the broiler on each side and remove. Cut the bread corner to corner to make 16 triangles. Trim the ends off the logs of cheese and cut each log into 8 disks. (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.) Scatter the Herbes de Provence onto the cutting board. Gently turn each disk of cheese in the dried herbs and situate a disk on each toast. Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
- Remove the endives 3 at a time to a plate. Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate. Add 4 triangles of toast with warm goat cheese to the same plate and serve. Repeat with the remaining portions.
ENDIVE SPOONS W/LEMON-HERB GOAT CHEESE
Steps:
- In a food processor pulse together goat cheese, olive oil 1T lemon juiceand lemon peel. Transfer mixture ot med bowl. Stir in chopped cilanto and chives. Season cheese mixture with salt and pepper. Cover and refrigerate until cold. Cut off and discard root end of endive. Separate leaves. Cut cores, with some smaller leaves still attache. Toss sliced endive with lemon and oil and spoon mixture on base. Top with cilantro sprigs and tomato slices
HERB AND LEMON GOAT CHEESE SPREAD
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.
ENDIVE SPEARS WITH HERBED GOAT CHEESE
Herbed goat cheese with chopped dill and an olive oil drizzle pairs perfectly with crisp endive spears for an appetizer, and can also be served on hearts of celery or your favorite crisp crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.
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