Sweet and Sour Endive Crudite

Yield: 8 servings ( Serving Size: appetizer )
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  • 1 head(s) Belgian endive separated into leaves
  • 4 ounce(s) goat cheese
  • 1/2 cup(s) red, yellow, orange peppers 1/4" chopped
  • 1/4 cup(s) Spanish almonds, pecans, or hazelnuts chopped
  • 2 tablespoon(s) butter melted
  • 2 tablespoon(s) brown sugar
  • 2 tablespoon(s) balsamic vinegar


  1. 1. Arrange endive onto platter. Spread 1/2 oz goat cheese onto each leaf. Top each leaf with chopped peppers.
  2. 2. Melt butter in small saucepan and toast nuts. Do not overcook. Add brown sugar, tossing constantly until nuts are coated.
  3. 3. Top endive with nuts. Drizzle balsalmic vinegar over platter and serve.
April 2014

This recipe is a personal recipe added by JGBerris and has not been tested or endorsed by MyRecipes.

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