Best Stuffed Belgian Endive Recipes

Smoked Salmon Stuffed Belgian Endive Boats image

Provided by lauralie41

Categories Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, minced
2 tablespoons olive oil
salt and pepper, to taste
1 Belgian endive, 4 large leaves

Steps:

In a medium bowl combine the first 8 ingredients, mix well.
Carefully fill each of the four endive leaves with the salmon mixture. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 305.7, Fat 22.4, SaturatedFat 5, Cholesterol 29, Sodium 783.6, Carbohydrate 12.6, Fiber 4.2, Sugar 2.5, Protein 15.1

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 Belgian Endive image

Provided by Dancer

Time 30m

Yield 2 dozen appetizers.

Number Of Ingredients 6

1 tablespoon unsalted butter
1 large firm pear, peeled, seeded
4 ounces goat cheese (room temperature)
4 ounces cream cheese (room temperature)
1/4 cup toasted walnut halves
4 Belgian endive

Steps:

Dice peeled pear into very small chunks.
Sauté in butter over high heat until it begins to brown and caramelize.
Cool in refrigerator.
Mix goat cheese and cream cheese in a mixer or food processor until well blended.
Add the cooled pear and mix for a few seconds.
Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
Place filling into each leaf and top with half of a walnut half.
Filling may be made a day ahead of time, but assembly should be done at the last minute.

Nutrition Facts : Calories 785.9, Fat 54.2, SaturatedFat 29.2, Cholesterol 122.4, Sodium 687.7, Carbohydrate 55.5, Fiber 36, Sugar 14.8, Protein 32