Simple is good. Simple and elegant is even better. You can whip up this endive and goat cheese appetizers in minutes and there’s no cooking or much mess to clean up. Can’t beat that!

And when it comes to parties, it’s nice to break out of the mold. Endive and goat cheese appetizers are a welcome change from holiday party staples, like chips and dip or stuff on toothpicks and skewers. Plus, if you’re traveling, it’s easy to transport the elements and set up the finished appetizers once you get to your destination. 

Endive is a remarkable little vegetable. Delicious grilled and great in salads, it also works remarkably well as an appetizer “boat,” into which you can spread or dollop all sorts of spreads and creamy salads. This particular version of an endive “appetizer boat” is super easy, with a mild sweet-and-savory flavor that comes from mixing honey and apples with savory goat cheese and coarse salt. 

Endive and Goat Cheese Appetizers

Servings – 8-10 individual portions  Cost – $3

Ingredients

• 1-2 endive (about 5-10 ounces)
• 4 tablespoons creamy goat cheese
• 3-4 teaspoons honey
• ¼ cup finely chopped walnuts
• ½ apple finely chopped (minced) – about ⅓ cup
• coarse kosher or sea salt

Equipment

• Cutting board
• Knife
• Bowl
• Fork
• Toaster oven (or regular oven) with small pan
• Knife and/or spoon
• Paper towels or clean dish towel

Preparation

• Separate the endive leaves by cutting the base to release them from the root. Then, gently wash and dry them with a clean cloth or paper towel. They are slightly crunchy, especially at the base, and a tad bitter. (The endive plant is a relative of chicory root, the flavoring that give New Orleans-style coffee its slightly bitter taste. Don’t be put off by the prospect of a hint of bitterness; it isn’t overpowering and pleasantly balances other flavors.) Set the leaves aside.

• Cut the apple half into slices, then make long sticks and cut the sticks cross-wise into tiny pieces. Mix the apple pieces and goat cheese in a small bowl until thoroughly combined.

• Toast the walnut pieces on a small pan in a toaster (or regular) oven for 4-5 minutes at 325 degrees F, checking and moving them around to make sure they don’t burn. 
• Gently put 1-2 teaspoons of the goat cheese and apple mixture on each endive leaf, drizzle with about ¼ teaspoon of honey, sprinkle on about ½ teaspoon of toasted walnuts and a dash of coarse salt. 

Now, wasn’t that easy? Enjoy and do play around with the filling, adding or subtracting ingredients to your heart’s content.