Endive Appetizer with Goat Cheese and Pear

By Valerie's Kitchen

Ingredients

2 to 3 large heads Belgian endive
4 ounces goat cheese (herbed or plain, softened)
Salt (to taste)
1 pear or apple (finely chopped)
¼ cup walnuts
1 tablespoon chives (finely chopped)
2 tablespoons balsamic glaze (or as needed (can sub honey, if desired))

Prep Time18mins
Cook Time2mins
Servings14

Instructions

To toast the walnuts, place them in a small dry skillet over MEDIUM-LOW heat. Cook, shaking the skillet every now and then, for about 3 minutes, or until fragrant and lightly toasted. Immediately transfer to a cutting board and chop. Set aside to cool.

Carefully separate the endive leaves, discarding any outer leaves that are wilted or damaged. Rinse the leaves under cold water and pat them dry with paper towels.

Place the goat cheese in a bowl, add a pinch of salt, and smash it with a spoon until creamy.

Spread about 1 tablespoon of goat cheese along the bottom of each endive leaf to create a thin layer. Sprinkle chopped pears and toasted walnuts over the goat cheese. Repeat to stuff the remaining endive leaves.

Just before serving, sprinkle with chives and drizzle the balsamic or honey over the stuffed endive.