Stuffed Belgian Endive

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

10 min
Ready in

30 min

Difficulty
Price

Recipe
Comments (0)

Filling may be made a day ahead of time, but assembly should be done at the last minute. /A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.

Recipe's Ingredients

1 tablespoon unsalted butter
1 large firm pear, peeled, seeded
4 belgian endives

120 g goat cheese (room temperature)
120 g cream cheese (room temperature)
60 g toasted walnut halves

Recipe preparation steps
1

Dice peeled pear into very small chunks.
2

Sauté in butter over high heat until it begins to brown and caramelize.
3

Cool in refrigerator.
4

Mix goat cheese and cream cheese in a mixer or food processor until well blended.
5

Add the cooled pear and mix for a few seconds.
6

Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
7

Place filling into each leaf and top with half of a walnut half.
Ready !