ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE
Provided by Rozanne Gold
Categories Food Processor Citrus No-Cook Cocktail Party Vegetarian Low/No Sugar Graduation Goat Cheese Lemon Summer Chive Endive Cilantro Bon Appétit
Yield Makes about 60 pieces
Number Of Ingredients 9
Steps:
- Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.) If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
- Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, crosswise into thin strips. Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat. Arrange sliced endive on large platter. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf. Place 1 very small sprig cilantro and tomato slice atop each. Arrange leaves in concentric circles atop sliced endive. (Can be made 4 hours ahead. Cover and chill.)
STUFFED ENDIVE WITH HERBED GOAT CHEESE
These bite-sized vegetable appetizers are big on flavor and absolutely gorgeous on a tabletop. As a vessel for the creamy herbed goat cheese, Belgian endive lettuce has a crisp texture and a sweet flavor with slightly bitter undertones. Topped with this herby goat cheese mixture, the lettuce becomes a delicious delicacy. The goat cheese stuffing, made from a creamy combination of crumbled goat cheese, softened cream cheese, lemon zest, chives, parsley, and tarragon, is full of sophisticated flavor. Not a fan of tarragon? You can sub in whichever herbs you like, or even add a little bit of spice for a deeply Southern twist. When choosing a goat cheese, opt for a local brand of full-fat cheese-with goat cheese, it is easy to taste the quality of the brand. No matter which cheese you choose, when combined with these flavorful herbs, the stuffing will certainly be a hit. This holiday appetizer is simple, attractive, and delicious-perfect for a last minute addition to your table. If desired, include red Belgian endive leaves along with the green, to make this "wreath" look more Christmassy.
Provided by Lisa Cericola
Categories Appetizers
Time 15m
Yield Serves 12 (serving size: 2 stuffed endive leaves)
Number Of Ingredients 9
Steps:
- Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.
- Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.
ENDIVE AND GOAT CHEESE
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 4
Steps:
- Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.
ENDIVE AND APPLE SALAD WITH WARM GOAT CHEESE
Make and share this Endive and Apple Salad With Warm Goat Cheese recipe from Food.com.
Provided by GingerlyJ
Categories Spinach
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack in the center of an oven and heat the oven to 425°F.
- In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.
- Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
- While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they'll fit snugly), sprinkle with 1/2 teaspoons each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.
- Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 teaspoons salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.
- Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 teaspoons each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.
- In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.
Nutrition Facts : Calories 663.4, Fat 53, SaturatedFat 18.1, Cholesterol 56.5, Sodium 321.5, Carbohydrate 37.6, Fiber 13.1, Sugar 21.9, Protein 16.6
ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE
I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.
Provided by Ameliahead
Categories Oranges
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
- Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
- Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
- To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
- Drizzle with viniagrette and top with chives.
- Chill before serving or serve immediately.
Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5
ENDIVE SPEARS WITH HERBED GOAT CHEESE
Herbed goat cheese with chopped dill and an olive oil drizzle pairs perfectly with crisp endive spears for an appetizer, and can also be served on hearts of celery or your favorite crisp crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.
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