Recipe courtesy of Kathy Gunst

Endive Spears Stuffed with Herbed Goat Cheese

  • Total: 35 min
  • Prep: 35 min
  • Yield: 20 endive spears
Save Recipe

Ingredients

4 ounces soft goat cheese

2 tablespoons heavy cream, approximately

1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed

1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried

1 1/2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon fresh chives, minced

Freshly ground black pepper

1 large head endive, or 2 small heads

Sweet paprika, optional

Directions

  1. 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.
  2. 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.

Goat Cheese Stuffed Baby Peppers

Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears

Quinoa-Stuffed Piquillo Peppers

Cheese-Stuffed Pepper Christmas Tree

Pea and Goat Cheese Stuffed Ravioli

Goat Cheese-Stuffed Piquillo Peppers

Pancetta, Leek and Mushroom Stuffing with Goat Cheese

Stuffed Acorn Squash with Sausage, Barley and Goat Cheese