Stuffed Endive with Herbed Goat Cheese
SmartPoints® value per serving
Easy and impressive. Set out a tray for company and watch them disappear. The cheese mixture is also great as a dip.
Soft-type goat cheese
4 oz, at room temperature
3 tsp, fresh, minced, divided
2 tsp, flat-leaf, minced
1 tsp, finely grated
2 cup(s), separated into 12 large leaves total
- In a small bowl, combine cheese, milk, 2 teaspoons chives, parsley, zest and salt.
- Spoon about 2 teaspoons cheese mixture onto wide end of each endive leaf; repeat with remaining ingredients and garnish with remaining teaspoon chives. Yields 1 stuffed endive per serving.
The herbed-goat cheese can be made up to 2 days ahead and stored in the refrigerator. Pipe the cheese out onto the endive for a pretty presentation.The endives can be stuffed up to 4 hours before a party and be refrigerated, covered with damp paper towels, wrapped in plastic wrap.