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.
Judith Hannemann (The Midnight Baker) says
September 6, 2014 at 11:45 pmThanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST <a href="http://www.bakeatmidnite.com">The Midnight Baker </a> ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
Erin @ Platings and Pairings says
April 6, 2015 at 3:08 amThese sound like such a healthy and delicious appetizer. Cannot wait to try them!
motherwouldknow says
April 8, 2015 at 3:18 pmErin, Thanks. They are both healthy and tasty – and you can vary them in so many ways.
Kirsten says
April 6, 2015 at 12:39 pmLaura,
These look delicious–the goat cheese/apple/nut combo, sweetened with honey, would be great anywhere–but seems particularly fitting for these spears.
Thanks!
motherwouldknow says
April 8, 2015 at 3:16 pmKirsten, As I’m eating my charoset and yogurt breakfast, I just noticed that this filling (minus the goat cheese) is similar to Ashkenazic charoset. Oh well, guess my creativity is more geared to recycling tastes I love than I often realize.
Julie says
April 6, 2015 at 3:21 pmI love endive and I love goat cheese! This was made for me!
motherwouldknow says
April 8, 2015 at 3:14 pmJulie – You’re my kind of gal. I’m going out now to buy endive to grill with lamb chops this weekend. And with goat cheese in the fridge, I might just whip up a few of these too.
Renee says
April 24, 2015 at 3:57 pmYum, I YUMM’d this so I don’t forget it. It looks like a perfect appetizer!
motherwouldknow says
April 28, 2015 at 6:06 pmRenee, Thanks. It’s so easy – and great for a last minute appetizer.
Jenn says
November 23, 2015 at 12:08 pmLove this quick and easy appetizer!
Laura says
December 12, 2015 at 11:53 amThanks Jenn. I’m a huge endive fan, raw or grilled.
Carol Borchardt says
November 23, 2015 at 7:56 pmYum. IMO endive is totally under-appreciated. This is a fantastic combination to serve in endive!
Laura says
December 12, 2015 at 11:53 amCarol, Let’s make an endive fan club. I’m definitely going to be the president and will gladly serve as long as it doesn’t interfere with my duties for the radicchio fan club:)
JJ says
December 8, 2018 at 2:50 pmEvery time I bring these to a party they go very quickly. Light and delicious!
Laura says
December 18, 2018 at 7:06 pmJJ – Delighted that you like these. I love them too.