Goat Cheese Stuffed Endive

Hey my dudes!

Are you looking for a delicious and easy appetizer for your next party? Look no further than endive stuffed with parsley goat cheese and topped with toasted walnuts and grapes.

Endive is a leafy vegetable that is part of the chicory family. It has a slightly bitter taste and a crunchy texture, making it a popular ingredient in salads and appetizers. Endive can be grown in different parts of the world, but it is believed to have originated in the Mediterranean region, specifically in the area that is now Belgium and France. Today, it is commonly cultivated in Europe and the United States, among other places. Endive comes in two main types: curly endive (also known as frisée) and Belgian endive. Curly endive has long, narrow leaves that are curly and frilly. Belgian endive has a tight, elongated head and pale leaves. Belgian endive is typically grown in dark, cool conditions, which results in its distinctive pale color and slightly bitter flavor.

I love to serve this as an appetizer or hors d’oeuvres because it is so fresh and light. The bitterness of the endive and the sharpness of the goat cheese are softened by the sweetness of the grapes and the nuttiness of the walnuts. It’s also great because you can make the filling a day or two ahead. Then the leaves can be put together in 5 minutes right before the party. It’s so easy to do, but it tastes so great.

Print Recipe

Goat Cheese Stuffed Endive

If you're looking for a crowd-pleasing appetizer that's easy to make and sure to impress, give this endive stuffed with parsley goat cheese and topped with toasted walnuts and grapes a try. Your guests will thank you!

Ingredients

• 2 Heads endive
• 2 Logs goat cheese
• 1 Bunch, small parsley
• 3 Tbsp olive oil
• 1/2 C crème fraiche
• 1 Cup toasted walnuts
• 1 Bunch red grapes
• lemon juice to taste
• salt to taste

Instructions

• Toast the walnuts until golden brown, then put to the side

Goat Cheese Filling

• Take the parsley leaves on the stems and chop finely
• Mix the goat cheese, parsley, olive oil and crème fraiche together
• Season to your taste with salt and lemon juice
• Refrigerate until use

Final

• Cut the grapes into quarters
• Roughly chop the toasted walnuts
• Gently separate the endive leaves from the head and arrange on a plate
• Pipe a line of goat cheese in the middle of each leaf. You could use a spoon if you wish.
• Sprinkle on the chopped grapes and walnuts
• Serve and enjoy!