To make stuffed endive appetizers, make a mixture of goat cheese, nuts, herbs and seasoning and stuff it into endive spears. Top the spears with a balsamic vinegar, honey and orange reduction.
Stuffed Endive Appetizer Recipe
This recipe was originally published in Cooking Light magazine. It balances bitter, sweet and creamy flavors together to make a great party dish.
Prep time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
- 1/3 cup walnuts, chopped
- 2 tablespoons honey, divided
- 1/4 cup balsamic vinegar
- 3 tablespoons orange juice
- 2 heads of endives, divided into 16 leaves
- 1/3 cup goat cheese, crumbled
- 2 oranges, divided into 16 sections
- 1 tablespoon chives, minced
- 1/4 teaspoon black pepper
- Prepare the oven and baking sheet
- Toast the walnuts
- Make the vinegar reduction
- Stuff the endive leaves
Grease a baking sheet and turn on the oven to 350 degrees Fahrenheit.
Drizzle the walnuts with 1 tablespoon of honey and toss to mix. Lay the nuts on the prepared baking sheet and toast them in the oven for 10 minutes, stirring occasionally.
In a saucepan, blend the balsamic vinegar, remaining honey and orange juice and turn the heat to high. Boil the mixture for around 5 minutes until only 3 tablespoons of liquid remains.
Add an orange section to each endive leaf and spoon the crumbled cheese and walnuts on top. Lay the stuffed endives on a serving dish or plate and drizzle the balsamic vinegar reduction on top. Garnish the dish with pepper and chives.
There are several other ways to prepare stuffed endive leaves. The Food Network website includes a recipe for endive leaves stuffed with goat cheese and fresh herbs. Southern Living offers a recipe for endives stuffed with shrimp salad.