Stuffed Endive Leaves With Mango Recipes

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STUFFED BELGIAN ENDIVE



Stuffed Belgian Endive image

A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.

Provided by Dancer

Categories     Lunch/Snacks

Time 30m

Yield 2 dozen appetizers.

Number Of Ingredients 6

1 tablespoon unsalted butter
1 large firm pear, peeled, seeded
4 ounces goat cheese (room temperature)
4 ounces cream cheese (room temperature)
1/4 cup toasted walnut halves
4 Belgian endive

Steps:

  • Dice peeled pear into very small chunks.
  • Sauté in butter over high heat until it begins to brown and caramelize.
  • Cool in refrigerator.
  • Mix goat cheese and cream cheese in a mixer or food processor until well blended.
  • Add the cooled pear and mix for a few seconds.
  • Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
  • Place filling into each leaf and top with half of a walnut half.
  • Filling may be made a day ahead of time, but assembly should be done at the last minute.

Nutrition Facts : Calories 785.9, Fat 54.2, SaturatedFat 29.2, Cholesterol 122.4, Sodium 687.7, Carbohydrate 55.5, Fiber 36, Sugar 14.8, Protein 32

STUFFED ENDIVE LEAVES



Stuffed Endive Leaves image

This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 1h

Yield 20-30 serving(s)

Number Of Ingredients 15

14 ounces artichoke hearts, drain & chopped
8 ounces mushrooms, bottled, drain & choppped
4 ounces pimientos, drain & chopped
1 cup stuffed green olive, drain & chopped
1/2 cup green bell pepper, seeded & chopped
1/2 cup celery, chopped
1/4 cup olive oil
1/2 cup onion, chopped
1 garlic clove, minced
2/3 cup white vinegar
2 1/2 teaspoons dried Italian seasoning
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
3 bunches endive

Steps:

  • COMBINE the following ingredients in the food processor:.
  • artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
  • In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
  • Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
  • Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.

Nutrition Facts : Calories 56.3, Fat 3, SaturatedFat 0.4, Sodium 203, Carbohydrate 6.5, Fiber 3.9, Sugar 1.3, Protein 2.2

PARMESAN WALNUT SALAD IN ENDIVE LEAVES



Parmesan Walnut Salad in Endive Leaves image

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

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.

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