Sun-Dried Tomato and Goat Cheese Stuffed Endive
This is one of those make ahead appetizer recipes that seems so simple on the surface... but it's actually an amazing mix of flavors. Something about the bitter crunch of the endive with the tanginess of the goat cheese and the slightly raisin-y sweetness of the sun dried tomato is just heaven. Definitely more than the sum of its parts.
Tip: Want to make this appetizer recipe look really pretty? Use only the smaller, more tender inside leaves of the endive. Also, instead of smearing the goat cheese mixture onto each endive leaf, let it come to room temperature, place it in a pastry bag, and pipe it on the leaf in a pretty design.
1/2 cup diced black olives
2 tablespoons pine nuts
8 oz goat cheese
2 Tbsp sun-dried tomato packed in oil, diced
3 Tbsp fresh basil, chopped
1 clove garlic, crushed and minced
1/4 tsp crushed red pepper flakes
3 heads Belgian endive
Instructions: 1. In a small mixing bowl, combine all ingredients except endive. Mix until well incorporated.
2. After trimming ends from endive, separate leaves and arrange on serving platter.
3. Spread cheese mixture evenly onto each endive leaf.
4. Serve immediately. Garnish with fresh basil leaves if desired.
5. Can be pre-made and refrigerated up to 2 hours. (Cover with plastic wrap)
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