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.
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
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
How to Make It
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.
I made these for a large birthday party we attended. Doubled the recipe. They were gone in a blink of an eye. Very well received. Made a beautiful presentation. They are very time consuming to make, but have a really good blend of flavors. I made exactly as the recipe stated - did not change a thing.
I really, really love this appetizer. A tasty embellishment is the addition of pomegranate seeds on top. The red adds a nice touch as does the tart juicy burst of flavor. Once I take these to a gathering, I can't show up with anything different at subsequent get-togethers without disappointing a few people. And then I tell them it's from Cooking Light!
Really very good. Served these as a light appetizer before Thanksgiving dinner--didn't want the guests to spoil their appetites, but also didn't want them passing out from hunger before dinner was ready. It served the purpose. I used grapes instead of orange sections because I didn't want to bother with the prep for the oranges. Husband and guests loved it! I'll be making this one again!
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!
This turned out pretty good, if not great, which was surprising considering all the other reviews.
A few tips:
Get more that 2 heads of endive so that you can have plenty of the larger leaves. The smaller leaves are really difficult to get all of the ingredients into properly
If possible, ensure the balsalmic mixture is reduced enough to where it's somewhat thick and not so runny. Otherwise, it easily drips out of the individual endive leaves and makes a mess.
I love this recipe! I changed a few things and made it with chopped apple (spritzed with fresh lemon) and gorgonzola instead of oranges. I also used 3 heads of endive (party of 8) because it always goes so fast.
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