This endive appetizer is simple, beautiful and always a hit. The crisp endib leaves are filled with creamy goat cheese, pears and toasted walnuts and finished with drizzle from balsamic glaze.
Another very simple, but today we have a very elegant appetizer coming! This packed endive appetizer is a classic choice for the party menu.
Like my prosciutto wrapped mozzarella cheese, this recipe is low-ector with a large payoff and is always one of the first things to disappear.
Recipe highlights
Quick and Easy: These are quick along with just a few simple ingredients. Make-Ahead Frienfly: Preassemble them and place them in the fridge until ready. Cold and room temperature: Perfect for parties, brunch, lunch buffets. Easy to customize: Try chopped apples and dates instead of pears, or switch goat cheese. Sweet and flavorful, crispy: the creamy cheese, crunchy walnuts and balsamic drizzle combo is fascinating!
Ingredient notes and swaps
Belgian Endive: This crisp, slightly bitter green vegetable comes in two colors: pale yellow and deep red. Both work, but if you can find both, it will add a nice variety and pop of colour to your platter. It is recommended to use large outer leaves, so buy a few heads and make sure they are sufficient. Goat Cheese: Plain or herbal goat cheese logs work well. Simply soften it at room temperature and spread it out easily. The tingly flavor pairs perfectly with sweet fruit and balsamic glaze. Fruit: I love diced pears with this appetizer, but even crisp apples and chopped dates are a good exchange. Balsamic Glaze: Most grocery stores have bottled balsamic aze medicines right now. This is a great way to add a rich, tangy flavor to your appetizers and roasted vegetables. The TimeSaver! Honey is a great option if you don’t want to buy a bottle.
How to end the stuffed animal
Separate and rinse the endive leaves and tap them. Spread a layer of goat cheese along the bottom of each leaf. A top made with diced pear and toasted walnuts. Just before serving, sprinkle with chives and drizzle with balsamic glaze or honey.
Valerie’s Tips
Cheers for the walnuts. Place the walnuts in a dry frying pan on a medium low heat, cook for about 3 minutes, shake the pan from time to time until fragrant and lightly toasted. Transfer to a cutting board, chop and let cool.
Use a small spoon or butter knife. The small instrument allows goat cheese to be properly spread out within each endive leaf without breaking it.
Chop the ingredients finely. They’re made from pears and walnuts in small pieces, so they easily snuggle against the goat cheese and leave it there when serving. There’s no need to peel off the fruit – the skin tone adds a pretty pop of colour.
Please give that first. The plush can be assembled at least 4 hours in advance. Place on a large plate, cover it loosely with plastic wrap and refrigerate. Wait for chives and balsamic gl or honey to add chives and balsamic glazes or honey until just before serving fresh results.
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Endive appetizer with goat cheese and pear
This endive appetizer is simple, beautiful and always a hit. The crisp endib leaves are filled with creamy goat cheese, pears and toasted walnuts and finished with drizzle from balsamic glaze.
Serving: 14 the work
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Instructions
To toast the walnuts, place them in a small, dry skillet over medium low heat. Cook, shake the pan occasionally, for about 3 minutes or until fragrant and lightly toasted. Immediately transfer to a cutting board and chop. Set aside to cool.
Carefully separate the edges and discard any wilted or damaged outer leaves. Rinse the leaves under cold water and dry with a paper towel.
Place goat cheese in a bowl, add a pinch of salt and spoon it until creamy.
Spread 1 tablespoon of goat cheese along the bottom of each endive leaf to create a thin layer. Sprinkle goat cheese with chopped pears and toasted walnuts. Repeat and stuff the remaining endive leaves.
Just before serving, sprinkle chives and drizzle balsamic or honey over the stuffed animal.
Note
Make-Aind Instructions: Stuffed animals can be assembled at least 4 hours in advance. Place on a large plate, cover it loosely with plastic wrap and refrigerate. Wait for chives and balsamic gl or honey to add chives and balsamic glazes or honey until just before serving fresh results.
nutrition
calorie: 47 kcal ・ carbohydrates: 4 g ・ protein: 2 g ・ fat: 3 g ・ Saturated fat: 1 g ・ Polyunsaturated fat: 1 g ・ January Saturated Fat: 1 g ・ cholesterol: 4 mg ・ sodium: 30 mg ・ potassium: 43 mg ・ fiber: 1 g ・ sugar: 2 g ・ Vitamin A: 99 iu ・ Vitamin C: 1 mg ・ calcium: 16 mg ・ iron: 0.3 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
