Endive And Goat Cheese Recipes

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ENDIVE APPETIZER WITH STRAWBERRY RELISH



Endive Appetizer with Strawberry Relish image

Inspired by Jaleo by José Andrés that uses oranges and almonds, this recipe combines strawberries with a light vinaigrette and pepitas for a nut-free, gluten free vegetarian appetizer!

Provided by Alicia

Categories     Appetizer     Salad     Snack

Time 15m

Number Of Ingredients 7

1 cup strawberries, chopped
1/2 teaspoons white distilled vinegar (or white wine vinegar)
1 1/2 teaspoons good quality extra virgin olive oil
2 Belgian endive
1/4 cup toasted pepitas/pumpkin seeds
1 tablespoon chopped chives or green onions
2-3 oz fresh goat cheese (chevre)

Steps:

  • Trim stem end of the endive and pull leaves apart carefully. Wash in cool water, dry, and set aside. In a bowl, mix together chopped strawberries, vinegar, and olive oil. Spoon strawberries into endive cups.
  • Add crumbled, fresh goat cheese and top with chopped chives or green onions and toasted pepitas. Finish with a small sprinkle of salt and freshly cracked black pepper. Cover and chill or serve immediately.

Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 15 mg, Fiber 1 g, Sugar 1 g, Calories 24 kcal, ServingSize 1 serving

STUFFED ENDIVE WITH HERBED GOAT CHEESE



Stuffed Endive with Herbed Goat Cheese image

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

1 ounce goat cheese, crumbled (about 1/4 cup)
2 ounces cream cheese, softened (about 1/4 cup)
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons thinly sliced fresh chives, divided
1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
2 1/2 teaspoons finely chopped fresh tarragon, divided
24 green Belgian endive leaves (about 2 heads)

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 AND GOAT CHEESE



Endive and Goat Cheese image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 10m

Number Of Ingredients 4

2 or 3 chopped shallots
4 heads Belgian endive
3 thinly sliced pears
4 ounces goat cheese

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.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE



Endive With Oranges, Almonds, and Goat Cheese image

I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.

Provided by Ameliahead

Categories     Oranges

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Steps:

  • For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
  • Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
  • Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
  • To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
  • Drizzle with viniagrette and top with chives.
  • Chill before serving or serve immediately.

Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5

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