Endive Spears Stuffed With Herbed Goat Cheese Recipes

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ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS



Endive Stuffed With Goat Cheese and Walnuts image

This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.

Provided by WholeFoodieGal

Categories     Egg Free

Time 25m

Yield 16 leaves, 4-6 serving(s)

Number Of Ingredients 10

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive, leaves (about 2 heads)
1/3 cup crumbled goat cheese
16 small naval orange sections (have used seedless tangerines)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

Steps:

  • Preheat oven to 350.
  • Combine walnuts and 1 tblsp honey.
  • spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
  • Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
  • Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
  • Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Nutrition Facts : Calories 450, Fat 10.5, SaturatedFat 1.6, Sodium 452.2, Carbohydrate 80, Fiber 64.4, Sugar 15, Protein 27.3

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS



Endive with Goat Cheese, Fig and Honey-Glazed Pecans image

Make and share this Endive with Goat Cheese, Fig and Honey-Glazed Pecans recipe from Food.com.

Provided by susie cooks

Categories     < 60 Mins

Time 35m

Yield 36 appetizers

Number Of Ingredients 6

3/4 cup pecan halves
5 tablespoons honey
8 ounces goat cheese
1/2 cup port wine
36 leaves endive
9 figs, 3/4 inch wedges (fresh or dried)

Steps:

  • Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
  • Stir and bake 4 minutes longer until shiny.
  • Make 36 quenelles from goat cheese with demitasse spoons.
  • Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
  • About 5 minutes.
  • If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

ROASTED BABY PEARS WITH HERBED GOAT CHEESE



Roasted Baby Pears with Herbed Goat Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 24 appetizers

Number Of Ingredients 8

1/2 pound goat cheese
1/4 cup chopped mixed herbs such as parsley, thyme, and chives
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
12 baby pears
12 slices bacon, about 1/2 pound, cut in 1/2
2 tablespoons honey
Arugula or dandelion greens, for garnish

Steps:

  • Heat the oven to 375 degrees F.
  • In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

STUFFED BELGIAN ENDIVE



Stuffed Belgian Endive image

Provided by Melissa d'Arabian : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, heated
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
1/2 cup shredded Swiss, divided
4 small to medium Belgian endives
4 small slices Swiss
Kosher salt and freshly ground black pepper
4 thin slices deli ham
Vegetable cooking spray
Chopped fresh parsley, for garnish
Special equipment: small rectangular baking dish

Steps:

  • Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
  • Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
  • Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
  • Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.

ENDIVE SPEARS WITH HERBED GOAT CHEESE



Endive Spears with Herbed Goat Cheese image

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

4 ounces fresh goat cheese, softened
3 tablespoons heavy cream
2 teaspoons extra-virgin olive oil, plus more for drizzling
1 teaspoon chopped fresh dill, plus sprigs for garnish
2 heads Belgian endive, leaves separated (about 24 leaves)
Cracked black pepper

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.

ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE



Endive

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

1 pound soft fresh goat cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 generous teaspoons grated lemon peel
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fresh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

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.)

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