Sun Dried Tomato And Peas On Endive Spears Recipes

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.

ENDIVE-TOMATO SALAD

Steps:

• Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

GREEN SPEARS AND HAM

Steps:

• Preheat the oven to 450 degrees F.
• On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely.
• In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable.
• One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled.

FRIED ENDIVE SPEARS

Steps:

• Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.