Stuffed Endive with Herbed Goat Cheese
- Total Time
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 cheese4 oz, at room temperature
low-fat milk2 Tbsp
chives3 tsp, fresh, minced, divided
fresh parsley2 tsp, flat-leaf, minced
lemon zest1 tsp, finely grated
kosher salt⅛ tsp
endive2 head(s), small, 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.