I made these for bridge and they love them - they were the hit of the night! I did get two heads of endive as someone suggested and increased the balsamic vinegar and orange juice to 1/3 c. for plenty of sauce. I used pecans, mandarin oranges and blue cheese because I had them on hand. I will be making these again - easy and delicious!
Endive Stuffed with Goat Cheese and Walnuts
This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.
More From Cooking Light
- Calories: 92
- Calories from fat: 44%
- Fat: 4.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 2.4g
- Protein: 2.5g
- Carbohydrate: 11.9g
- Fiber: 2g
- Cholesterol: 3mg
- Iron: 0.6mg
- Sodium: 29mg
- Calcium: 43mg
- 1/3 cup coarsely chopped walnuts
- 2 tablespoons honey, divided
- Cooking spray
- 1/4 cup balsamic vinegar
- 3 tablespoons orange juice
- 16 Belgian endive leaves (about 2 heads)
- 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
- 16 small orange sections (about 2 navel oranges)
- 1 tablespoon minced fresh chives
- 1/4 teaspoon cracked black pepper
- Preheat oven to 350°.
- Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
- Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
- Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Only you will be able to view, print, and edit this note.Add Note