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 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.
STUFFED BELGIAN ENDIVE
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
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.
ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS
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.
STUFFED ENDIVE SPEARS
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
Provided by Rita1652
Categories Spreads
Time 15m
Yield 36 appetizers
Number Of Ingredients 9
Steps:
- Combine first seven ingredients mix well.
- Trim ends of endive and separate heads into spears.
- Spread cheese mixture on endive spears.
- Serve immediately or cover and chill up to 2 hours before serving.
- Garnish with basil sprigs.
Nutrition Facts : Calories 37.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 57.7, Carbohydrate 2, Fiber 1.5, Sugar 0.3, Protein 2
ENDIVE SPEARS WITH GOAT CHEESE
Categories Cheese
Number Of Ingredients 18
Steps:
- see above
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