Stuffed Endive with Herbed Goat Cheese

1
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Easy
Easy and impressive. Set out a tray for company and watch them disappear. The cheese mixture is also great as a dip.

Ingredients

soft-type goat cheese

4 oz, at room temperature

low-fat milk

2 Tbsp

chives

3 tsp, fresh, minced, divided

fresh parsley

2 tsp, flat-leaf, minced

lemon zest

1 tsp, finely grated

kosher salt

tsp

endive

2 head(s), small, separated into 12 large leaves total

Instructions

  1. In a small bowl, combine cheese, milk, 2 teaspoons chives, parsley, zest and salt.
  2. 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.

Notes

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.

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