This is the first time I've had endive. LOVED IT!
I don't know if it was because of what it was stuffed with or what,
I just know I must eat it again soon.
My sister just had a birthday so I planned a menu of hors d'oeuvres to serve at the party, and these endives where on the list. Maybe even the hit of the food table.
So good in fact, we are going to add them to our Christmas Eve menu.
Maybe throw some pomegranate seeds around the plate to make it christmassy.
I didn't get close ups of the food (duh), but I wanted to share a few of the recipes anyway.
Along with the endive we had Cranberry Glazed Meatballs and Parmesan Crusted Crab Cake Bites with Chive Aioli. It was all awesome. The recipes for those will post soon.
This recipe is all over the internet, so I can't really give you the source.
I did use store bought praline pecans instead of the honey walnuts, and I also doubled
the balsamic vinegar orange reduction with a extra (little)bit of honey.
Goat Cheese and Orange Stuffed Endive
1/3 cup coarsely
2 tablespoons honey,
3 tablespoons orange
16 Belgian endive
leaves (3-4 small heads)
1/3 cup (1 1/2
ounces) crumbled goat cheese
16 small orange
sections (about 2 navel oranges)
1 tablespoon minced
1/4 teaspoon cracked
Combine walnuts and 1
tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at
350° for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon
honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil
over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with
1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon
walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves,
and sprinkle evenly with chives and pepper.
Labels: finger food, hors d'oeuvres, light and healthy, party food, vegetarian