Vary this quick-to-assemble vegetarian appetizer recipe with the season. Try sliced nectarines in place of the strawberries in the summer and halved grapes in the fall. Chopped pecans, pistachios and macadamia nuts are all delicious in place of the walnuts as well.

Seamus Mullen
Source: EatingWell Magazine, March/April 2017


Ingredient Checklist


Instructions Checklist
  • Arrange endive on a platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey and sprinkle with basil.



To make ahead: Refrigerate stuffed endive for up to 4 hours; top with oil, honey and basil just before serving.

Nutrition Facts

63.7 calories; protein 2g 4% DV; carbohydrates 4.1g 1% DV; exchange other carbs 0.5; dietary fiber 1.1g 5% DV; sugars 2.5g; fat 4.7g 7% DV; saturated fat 1.4g 7% DV; cholesterol 3.3mg 1% DV; vitamin a iu 93IU 2% DV; niacin equivalents 4.9mg 38% DV; vitamin b6 0.2mg 13% DV; vitamin c 12.8mg 21% DV; folate 15mcg 4% DV; calcium 19.5mg 2% DV; iron 0.3mg 2% DV; magnesium 9.6mg 3% DV; potassium 83.3mg 2% DV; sodium 79.1mg 3% DV; thiamin 0.7mg 74% DV; added sugar 1g; calories from fat 42.5kcal; percent of calories from carbs 24; percent of calories from fat 63; percent of calories from protein 11; percent of calories from sat fat 19.

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Rating: 5 stars
Cannot wait to try this one. Looks delicious Read More
Rating: 5 stars
So easy so stunning so delicious. Read More