Endive Spears Stuffed With Herbed Goat Cheese Food

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STUFFED ENDIVE WITH HERBED GOAT CHEESE



Stuffed Endive with Herbed Goat Cheese image

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

1 ounce goat cheese, crumbled (about 1/4 cup)
2 ounces cream cheese, softened (about 1/4 cup)
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons thinly sliced fresh chives, divided
1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
2 1/2 teaspoons finely chopped fresh tarragon, divided
24 green Belgian endive leaves (about 2 heads)

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 "SPOONS" WITH LEMON-HERB GOAT CHEESE



Endive

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

1 pound soft fresh goat cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 generous teaspoons grated lemon peel
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fresh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

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 WITH HERBED GOAT CHEESE



Endive Spears with Herbed Goat Cheese image

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

4 ounces fresh goat cheese, softened
3 tablespoons heavy cream
2 teaspoons extra-virgin olive oil, plus more for drizzling
1 teaspoon chopped fresh dill, plus sprigs for garnish
2 heads Belgian endive, leaves separated (about 24 leaves)
Cracked black pepper

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 STUFFED WITH GOAT CHEESE AND WALNUTS



Endive Stuffed With Goat Cheese and Walnuts image

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

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive, leaves (about 2 heads)
1/3 cup crumbled goat cheese
16 small naval orange sections (have used seedless tangerines)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

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

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS



Endive with Goat Cheese, Fig and Honey-Glazed Pecans image

Make and share this Endive with Goat Cheese, Fig and Honey-Glazed Pecans recipe from Food.com.

Provided by susie cooks

Categories     < 60 Mins

Time 35m

Yield 36 appetizers

Number Of Ingredients 6

3/4 cup pecan halves
5 tablespoons honey
8 ounces goat cheese
1/2 cup port wine
36 leaves endive
9 figs, 3/4 inch wedges (fresh or dried)

Steps:

  • Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
  • Stir and bake 4 minutes longer until shiny.
  • Make 36 quenelles from goat cheese with demitasse spoons.
  • Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
  • About 5 minutes.
  • If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

STUFFED BELGIAN ENDIVE



Stuffed Belgian Endive image

Provided by Melissa d'Arabian : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, heated
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
1/2 cup shredded Swiss, divided
4 small to medium Belgian endives
4 small slices Swiss
Kosher salt and freshly ground black pepper
4 thin slices deli ham
Vegetable cooking spray
Chopped fresh parsley, for garnish
Special equipment: small rectangular baking dish

Steps:

  • Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
  • Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
  • Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
  • Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.

STUFFED ENDIVE WITH PEAR WALNUT AND GOAT CHEESE



Stuffed Endive with Pear Walnut and Goat Cheese image

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

1 tablespoon olive oil
2 teaspoon lemon juice
Salt and ground black pepper
1 firm medium pear such as Bartlett, cored and thinly sliced lengthwise
0.25 cup coarsely chopped walnuts (toasted if desired)
0.25 cup loosely packed fresh parsley leaves
4 ounce goat cheese, crumbled
12 endive leaves (1 large head)
Honey (optional)

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

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS



Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 25 spears

Number Of Ingredients 13

3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)

Steps:

  • In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
  • In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE



Endive Spears Stuffed with Herbed Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 20 endive spears

Number Of Ingredients 9

4 ounces soft goat cheese
2 tablespoons heavy cream, approximately
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
1 large head endive, or 2 small heads
Sweet paprika, optional

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.

STUFFED FIGS WITH GOAT CHEESE



Stuffed Figs with Goat Cheese image

Recipe for fresh figs stuffed with goat cheese, roasted and topped with date honey. Simple and scrumptious appetizer, all natural finger food.

Provided by Tori Avey

Categories     Appetizer

Time 20m

Number Of Ingredients 5

12 fresh figs
4 oz soft goat cheese (for vegetarian use cheese with a vegetarian rennet)
1 tsp extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup date syrup ((you may substitute honey))

Steps:

  • Purchase or make a batch of date syrup, also known as date honey or silan, in advance of this recipe for best flavor. Alternatively you may substitute regular honey.Preheat oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
  • Place goat cheese in a plastic or piping bag and massage with warm hands until softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig, dividing your 4 oz. cheese evenly between the 12 figs.
  • Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
  • Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey or regular honey should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
  • Remove figs from oven and drizzle with warm date honey.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 83 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 35 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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