Endive Spoons With Lemon Herb Goat Cheese Recipes

STUFFED ENDIVE WITH HERBED GOAT CHEESE

Steps:

• Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.
• Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.

ENDIVE SPEARS WITH HERBED GOAT CHEESE

Steps:

• Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

ENDIVE "SPOONS" WITH LEMON-HERB GOAT CHEESE

Steps:

• Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.) If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
• Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, crosswise into thin strips. Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat. Arrange sliced endive on large platter. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf. Place 1 very small sprig cilantro and tomato slice atop each. Arrange leaves in concentric circles atop sliced endive. (Can be made 4 hours ahead. Cover and chill.)

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

Steps:

• In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

LEMON-HERB OLIVES WITH GOAT CHEESE

Steps:

• In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.

ENDIVE AND GOAT CHEESE

Steps:

• Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.