Endive spears with dill goat cheese
November 23rd, 2008 | Written by jfolkmann | Topic: appetiserOn short notice we had some friends over for dinner and luckily we had all of the ingredients around to make this simple appetizer. We even had the fresh dill, which was left over from a salmon steak with dill sauce (unfortunately the photos didn’t turn out). The recipe is taken from the Martha Stewart holiday magazine. I’m normally not a Martha fan, but there are a couple of simple recipes that I wanted to try (and keep) in this year’s issue. The crispy endives combined with the sharp goat cheese and the freshness of the dill make for a delicious, light, pre-dinner snack.
- Preparation time
- 10m
- Cooking time
- n/a
- Difficulty
- 1
- Serves
- 24
- 4 oz fresh goat cheese (softened)
- 3 tablespoons heavy cream
- 2 tablespoons of extra virgin olive oil (plus a little more for drizzling)
- 1 teaspoon of chopped fresh dill (plus sprigs for garnish)
- 2 heads of Belgian endive, leaves separated (about 24 leaves)
- Cracked black pepper
Combine goats cheese, cream and oil in a small bowl until smooth. If it doesn’t look smooth enough, just add a little more cream. Stir in chopped dill and spoon the mixture on to the stem ends of the endive. Season with pepper, drizzle with oil, garnish with dill and serve.
Comment by stacey snacks on the November 24th, 2008 at 10:30 pm
I love endive.
They are the perfect little vessels for all my dips!
Stacey Snacks
Comment by De Cocinas y Recetas » RECETAS NAVIDEÑAS: ENDIVIAS Y QUESO DE CABRA on the December 15th, 2008 at 10:01 am
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