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. Source: EatingWell Magazine, March/April 2017

Seamus Mullen


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

64 calories; 4.7 g total fat; 1.4 g saturated fat; 3 mg cholesterol; 79 mg sodium. 83 mg potassium; 4.1 g carbohydrates; 1.1 g fiber; 3 g sugar; 2 g protein; 93 IU vitamin a iu; 5 mg niacin equivalents; 13 mg vitamin c; 15 mcg folate; 19 mg calcium; 10 mg magnesium; 1 mg thiamin; 1 g added sugar;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Cannot wait to try this one. Looks delicious Read More
Rating: 5 stars
So easy so stunning so delicious. Read More