Stuffed Endive With Pear Walnut And Goat Cheese Recipes

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.

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

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.

STUFFED 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.