Recipe courtesy of Kathy Gunst
Endive Spears Stuffed with Herbed Goat Cheese
- Yield: 20 endive spears
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 106
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 23
- Sodium
- 134
- Total: 35 min
- Prep: 35 min
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
- 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.
- 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.