I love goat cheese, but this is the first goat cheese recipe I will not recommend. I think the greek yogurt is too tart to round out the goat cheese. I'd be curious to hear how others adjust this one.
Endive Spears with Spicy Goat Cheese
Photo: John Autry; Styling: Leigh Ann Ross
Snack of the Month.
You can make the cheese mixture up to a day ahead. It also makes a great sandwich or bagel spread or a thick dip for crudités.
Yield: 6 servings (serving size: 6 filled leaves)
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Amount per serving
- Calories: 105
- Fat: 4.8g
- Saturated fat: 3.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 8g
- Carbohydrate: 9.5g
- Fiber: 2.1g
- Cholesterol: 9.4mg
- Iron: 2.6mg
- Sodium: 210mg
- Calcium: 175mg
- 1/2 cup (4 ounces) goat cheese
- 1/3 cup plain fat-free Greek yogurt
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, pressed
- 1 1/4 teaspoons Hungarian sweet paprika, divided
- 36 Belgian endive leaves (about 3 heads)
- 1. Combine first 5 ingredients and 1 teaspoon paprika in a medium bowl; mash with a fork until smooth. Top each endive leaf with about 1 teaspoon cheese mixture. Sprinkle remaining 1/4 teaspoon paprika evenly over cheese mixture.
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