Endive Spears Stuffed with Herbed Goat Cheese

Description


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Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions
Serves
8-10

* 4 ounces goat cheese, such as Ile de France, at room temperature
* 1 to 2 tablespoons heavy cream
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh parsley or chives
* Salt and freshly ground black pepper
* 1 large head endive, or 2 small medium ones
* 1 ripe tomato, finely chopped
* 1/4 cup pine nuts

Methods/steps

* In a medium bowl, cream the goat cheese with the back of a spoon. Add the cream, thyme, basil, parsley, salt and pepper. Add more cream if the cheese is thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.

* Core the endive and separate into individual spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate. Sprinkle with the chopped tomatoes and pine nuts.

* Serves 8 to 10.

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