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| Endive Spears Stuffed with Herbed Goat Cheese
One of my favorite starters to summer dinners are Endive Spears stuffed with a simple, creamy mixture of goat
cheese and herbs, topped with juicy summer tomatoes and buttery pine nuts. This simple, yet elegant dish makes a perfect hors d'oeuvre, or an ideal accompaniment to a crisp, summer salad with a good, crusty bread.
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Ingredients:
4 ounces goat
cheese,
such as Ile de France, at room temperature |
1 to 2 tablespoons
heavy cream |
1 tablespoon chopped
fresh thyme |
1 tablespoon chopped
fresh thyme |
1 tablespoon chopped
fresh parsley or chives |
Salt and freshly
ground black pepper |
1 large head endive,
or 2 small medium ones |
1 ripe tomato, finely
chopped |
1/4 cup pine nuts |
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Directions:
- In a medium bowl, cream the goat
cheese with the back of a spoon. Add the cream, thyme, basil, parsley, salt and pepper. Add more cream if the cheese is thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
- Core the endive and separate into individual spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate. Sprinkle with the chopped tomatoes and pine nuts. Serves 8 to 10.
By Kathy Gunst |
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