Endive stuffed with goat cheese and walnutsPosted: June 21, 2010
A great appetizer for our summer dinner party. I love this recipe because it is a filling appetizer that doesn’t weigh you down. Filling enough, yet light enough to still allow you to enjoy your dinner later. I found this recipe thru Cooking Light. It was easy to throw together and I could still enjoy the party as well without being stuck in the kitchen!
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.