Ingredients Jump to Instructions ↓

  1. 2 heads Belgian endive -- about 6 ounces 5 ounces fresh low-fat goat cheese

  2. 2 teaspoons skim milk

  3. 1/2 teaspoon freshly ground pepper

  4. 1/2 teaspoon fresh lemon juice

  5. 1/2 teaspoon grated lemon zest

  6. 6 green figs quartered -- or thin strips of -- roasted red pepper -- or plumped -- sun-dried tomatoes -- (not packed in oil) fresh thyme leaves for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Cut 24 outer leaves from endive heads; reserve remainder for salads. Rinse; wrap in paper towels and chill for at least 1 hour. With a mixer, beat together goat cheese and milk until smooth. Stir in pepper, lemon juice, and lemon zest. Spread about 2 tablespoons (10 ml) cheese mixture onto the bottom of each endive leaf using a pastry bag, small spoon, or spatula. Garnish each wit h a quarter of fresh fig, strip of roasted pepper, or strip of sun-dried tomato. Sprinkle with fresh thyme leaves. Cover and chill for up to 3 hours before serving. (Makes 6 servings) Per 4-piece serving:


Send feedback