Recipes › Endive & Escarole › Stuffed Endive with Goat Cheese
Stuffed Endive with Goat Cheese
Crisp endive leaves filled with a creamy herbed goat cheese, topped with a drizzle of honey and chopped toasted pistachios. These elegant no-cook bites are ready in 15 minutes and are perfect for entertaining — the combination of bitter, creamy, sweet, and crunchy is irresistible.
Endive & Escarole is usually ready June to November. More endive & escarole recipes, or see what to sow this month where you are.
Ingredients
- 4 heads Belgian endive, leaves separated, kept whole
- 6 oz fresh goat cheese, softened to room temperaturecream cheese or ricotta for a milder flavor
- 2 tablespoons fresh chives, finely snipped
- 1 teaspoon fresh thyme, leaves only
- 1 lemon, zested
- 1 tablespoon honey, for drizzling
- 3 tablespoons pistachios, shelled, toasted, and roughly choppedtoasted walnuts or pecans
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon kosher salt
Contains: cereals gluten, milk, nuts.
Method
- In a small bowl, mix together the softened goat cheese, chives, thyme leaves, lemon zest, salt, and pepper until smooth and well combined.About 5 min
- Separate the endive leaves and select 20 to 24 of the best-shaped ones. Arrange on a serving platter.About 5 min
- Using a teaspoon or piping bag, place a rounded teaspoon of the herbed goat cheese at the base (thick end) of each endive leaf.About 5 min
- Drizzle honey lightly over all the filled leaves. Scatter the chopped pistachios over the top. Serve immediately or refrigerate for up to 1 hour.About 3 min
Tips
- Let the goat cheese come fully to room temperature before mixing — cold goat cheese is lumpy and hard to pipe.
- The inner, more cup-shaped endive leaves hold the filling better than the larger outer leaves.
- Warming the honey slightly in the microwave for 10 seconds makes it much easier to drizzle evenly.
Ring the changes
- Top with thin slices of dried fig or a few pomegranate seeds for a festive, seasonal variation.
Keeping it
Assembled boats are best served within 1 hour. The herbed goat cheese keeps refrigerated in a sealed container for up to 5 days.
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