Endive stuffed with goat cheese and walnuts

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
Cooking spray
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.


One Comment on “Endive stuffed with goat cheese and walnuts”

  1. yum! I’ve made a similar appetizer with endive, goat cheese, and dried cranberries that I LOVE!

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