Stuffed Endive With Herbed Goat Cheese Recipes

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

ENDIVE SPEARS WITH HERBED GOAT CHEESE

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.

ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE

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.)

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

Steps:

• In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS

Steps:

• For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
• For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
• Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
• To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
• For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
• While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
• Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.

HERBED GOAT CHEESE

Steps:

• In a food processor pulse to break up goat cheese. Add cream and pulse until smooth. Remove to a large bowl. Add tarragon, thyme, chives, pepper, wine and zest. Whisk together until smooth. Refrigerate until ready to serve.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

ENDIVE AND GOAT CHEESE

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.

GOAT CHEESE STUFFED TOMATOES

Steps:

• Preheat the oven broiler.
• Slice the tops off of the tomatoes and hollow out by removing the seeds.
• In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
• Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.