Endive Spears With Herbed Goat Cheese Recipes

STUFFED ENDIVE SPEARS

Steps:

• Combine first seven ingredients mix well.
• Trim ends of endive and separate heads into spears.
• Spread cheese mixture on endive spears.
• Serve immediately or cover and chill up to 2 hours before serving.
• Garnish with basil sprigs.

ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE

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.)

ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS

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.