Are you like me and wait until last minute to decide what to contribute to a holiday meal? Well, with these goat cheese stuffed endive leaves (garnished with pecans and a balsamic glaze…), you won’t be kicking yourself for being a procrastinator.
Why? Because these take less than 10 minutes to throw together.
I’m always looking for new ingredients to try out in the kitchen. I’m the type who gets bored of the same thing over and over again. So, as I wander the grocery store, I typically *try* to grab one thing that is new each time I’m there.
In the hopes of putting together a cheese board for you guys to prep for the holidays, I was unsuccessful in finding the fig and olive crackers from Trader Joe’s that I’m obsessed with. I figured it was time to get creative, and while I was looking for Organic Brussels to make these, I came across the endive leaves that seemed like they were the perfect vessels for some cheese (and a lot of other things for that matter…so stay tuned).
Intrigued, I bought some, hoping for the best.
And as they sat on the counter while I prepped my brussels, I wondered if the endive would peel back after cutting off the ends just like the brussels did.
Answer: THEY DO.
And you know what else? These endive leaves make the perfect vessels for cheese. WHICH MEANS your cheese boards and platters are about to get a makeover (and about to be redefined a la Miss Finger Foodie). Cheese and crackers are a staple at every holiday, no? I think this year it’s time to have the crackers step aside and let the real star shine here – the cheese. In this case, goat cheese.
To make them more festive for Thanksgiving, I added some pecans. But to be honest, these are completely customizable! Drizzle on some balsamic glaze. Add some olive oil (in addition to Maldon sea salt, obviously). And you got yourself a damn winner.Print
The perfect last minute appetizer that uses fresh endive leaves instead of crackers to serve cheese in an elegant way.
- One bag of Red and White Belgian Endives from Trader Joe’s (the package I bought had three endives in it)
- 16oz Goat cheese of choice – I used Trader Joe’s fig goat cheese, which comes in 8oz logs. I did not test this with a savory goat cheese, but let me know if you do! I personally think a garlic herb would be great.
- 1/2 cup pecan halves – Utilize your local grocery store bulk section to buy these if you don’t want a full bag of them!
- Trader Giotto’s (aka Trader Joe’s brand) balsamic glaze
- Sea Salt – I love Maldon Sea Salt Flakes, but any you have on hand works!
- Optional – Olive oil for drizzling
Prep the Endive Leaves
Cut the bottom off the endive to make the leaves peel back easier. Separate the leaves and arrange on a platter.
Fill the Endive
Portion out 1/2 – 1 oz of the goat cheese into eat “boat”, depending on how big the leaves are (Note: as you peel back the leaves, they get smaller and smaller, which is great in my opinion. That way, there is a size for everyone to enjoy, whether you want a large or small taste).
Top each one with 2-3 pecan halves, depending on the size.
Sprinkle sea salt flakes on top before drizzling with the balsamic glaze and/or olive oil.
- There are many types of endive, so be sure you are getting the Belgian kind!
- If you have the time, toasting the pecans before topping the goat cheese would be ah-mazing.
Keywords: goat cheese, appetizer, quick