Endive Stuffed With Goat Cheese And Walnuts Recipes
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
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.
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