Endive with Goat Cheese, Strawberries & Walnuts

Endive with Goat Cheese, Strawberries & Walnuts

2 Reviews
From: EatingWell Magazine, March/April 2017

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 24 large Belgian endive leaves (from 4 heads; about 8 ounces)
  • 3 ounces soft goat cheese
  • 1½ cups sliced small-to-medium strawberries
  • ¼ cup toasted chopped walnuts
  • ¼ teaspoon sea salt
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh basil

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 2 leaves each
  • Per serving: 64 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 15 mcg folate; 3 mg cholesterol; 3 g sugars; 1 g added sugars; 93 IU vitamin A; 13 mg vitamin C; 19 mg calcium; 0 mg iron; 79 mg sodium; 83 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

Reviews 2

June 26, 2017
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By: Sharmin Sampat
Cannot wait to try this one. Looks delicious
May 09, 2017
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By: Carolyn Malcoun
So easy, so stunning, so delicious.
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