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Endive with Goat Cheese, Strawberries & Walnuts
“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.”
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
1Arrange 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.