STUFFED ENDIVE WITH PEAR WALNUT AND GOAT CHEESE
Add this gluten-free appetizer idea to your party spread. Goat cheese, pear slices, and chopped walnuts combine for a scrumptious stuffed endive filling.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140 kcal, Carbohydrate 6 g, Cholesterol 15 mg, Protein 5 g, SaturatedFat 5 g, Sodium 197 mg, Sugar 3 g, Fat 11 g, UnsaturatedFat 6 g
STUFFED ENDIVES WITH GOAT CHEESE AND WALNUTS
To serve as passed hors d'oeuvres: Place colorful dried beans in long wooden trays and place a row of endives on top of beans (to keep them stabilized).
Provided by cristinasciarra
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 100 cal, TransFat 0 g, Cholesterol 5 mg, Carbohydrate 7 g, Protein 3 g
ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE
Provided by Food Network
Categories appetizer
Time 35m
Yield 20 endive spears
Number Of Ingredients 9
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 WALNUTS
This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the endive wilts very easily. If you use romaine maybe it would retain shape easier, although the endive has a unique taste.
Provided by WholeFoodieGal
Categories Egg Free
Time 25m
Yield 16 leaves, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Fat 10.5, SaturatedFat 1.6, Sodium 452.2, Carbohydrate 80, Fiber 64.4, Sugar 15, Protein 27.3
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ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS RECIPE
From myrecipes.com
5/5 (26)Calories 92 per servingServings 8
- Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
- Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
- Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
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