Stuffed Belgian Endive
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Servings
- 2 dozen appetizers.
Categories
- Appetizer
- Lunch/Snacks
- European
- Stove Top
Dietary
- Vegetarian
Allergens
- Milk
- Tree nuts
A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.
Hands-Free Mode Off
Equipment
Skillet, refrigerator, mixer or food processor
Ingredients
- 1 tablespoon unsalted butter
- 1 large firm pear, peeled, seeded
- 4 ounces goat cheese (room temperature)
- 4 ounces cream cheese (room temperature)
- 1/4 cup toasted walnut halves
- 4 Belgian endive
Instructions
Dice peeled pear into very small chunks.
Sauté in butter over high heat until it begins to brown and caramelize.
Cool in refrigerator.
Mix goat cheese and cream cheese in a mixer or food processor until well blended.
Add the cooled pear and mix for a few seconds.
Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
Place filling into each leaf and top with half of a walnut half.
Filling may be made a day ahead of time, but assembly should be done at the last minute.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
