Endive Stuffed With Goat Cheese And Walnuts Recipes

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

STUFFED ENDIVE WITH HERBED GOAT CHEESE

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.

STUFFED ENDIVE WITH PEAR WALNUT AND GOAT CHEESE

Steps:

• In a medium bowl whisk together olive oil and lemon juice. Season with salt and pepper. Add pear, walnuts, parsley, and goat cheese. Toss to coat.
• Spoon pear mixture into endive leaves. Arrange stuffed endive on a serving platter. If desired, drizzle with honey.

ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 350.
• Combine walnuts and 1 tblsp honey.
• spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
• Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
• Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
• Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

STUFFED ENDIVES WITH GOAT CHEESE AND WALNUTS

Steps:

• To prepare the walnuts preheat the oven to 350°F and line a shallow baking pan with parchment paper. In a bowl, stir the date sugar, water and salt together. Let sit for 1 minute to thicken slightly, then add the walnuts and toss until they are coated. Spread in the prepared baking pan and bake for 20 minutes, stirring every 5 - 7 minutes. Set aside to cool.
• To prepare the dish, remove 8 - 10 of the larger, outer leaves from each head of endive, discarding any discolored or torn ones. Save the tiny inner leaves, which can be too small for stuffing, for a salad. Cut the orange segments crosswise into 1/2-inch pieces.
• To assemble the stuffed endives, place 2 orange pieces on the wide, white end of each leaf. Top with a small amount of crumbled goat cheese and 2 or 3 pieces of caramelized walnuts. Drizzle with a few drops of balsamic reduction and sprinkle with chives.
• Variation:
• To substitute brown sugar for the date sugar, stir together in a bowl 1/4 cup firmly packed brown sugar with 2 teaspoons water and a pinch of salt. Add 1 cup coarsely chopped walnuts and toss to coat. Spread in a parchment-lined pan and bake at 350°F for 15 - 18 minutes, stirring twice. Cool.
• **Note: To make balsamic vinegar reduction, boil 1/3 cup balsamic vinegar in a small saucepan for 3 - 4 minutes, until it has reduced to about 3 tablespoons. Pour immediately into a small cup or jar; it will thicken slightly as it cools. An alternative, a ready-to-use balsamic glaze, is sold in small bottles in some markets.