Stuffed endive with herbed goat cheese
Soft-type goat cheese
4 oz, at room temperature
3 tsp, fresh, minced, divided
2 tsp, flat-leaf, minced
1 tsp, finely grated
2 head(s), small, separated into 12 large leaves total
- In a small bowl, combine cheese, milk, 2 tsp chives, parsley, zest and salt.
- Onto the wide end of each endive leaf, spoon about 2 tsp cheese mixture; repeat with remaining ingredients and garnish with remaining teaspoon chives. Yields 1 stuffed endive per serving.