I was first introduced to this light and refreshing appetizer about ten years ago (thanks, Auntie R), and I have been making it ever since. The stuffed endives look elegant, and they are a breeze to make. They’re perfect to serve at dinner parties since all the components may be prepped ahead of time and then quickly assembled right before guests arrive.
This appetizer is very versatile, so use the recipe more as guide, substituting ingredients depending on what’s in season or what you have on hand. For instance, substitute blue cheese and pears or figs for the goat cheese and blood oranges for another delicious combination. Or, instead of chives, garnish with microgreens, which are packed with even more nutrients than their large-sized counterparts.
Best of all, since endives are used as the base of the appetizers instead of crackers or crostinis, they are naturally gluten-free!
This recipe is a delightful contrast of flavors and textures – from the sweet and crunchy walnuts, crisp, slightly bitter endives, and smooth and tangy goat cheese, to the syrupy sweet and sour balsamic and blood orange reduction. Use white balsamic vinegar to preserve the beautiful crimson color of the blood oranges, which compliments the vibrancy of the microgreens and endives nicely. The eye-catching bright colors of the dish add the festive touch that your guests will surely appreciate.
Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts
Yields 8 servings
Ingredients:
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup white balsamic vinegar
3 tablespoons blood orange juice
16 Belgian endive leaves from about 3 heads (larger leaves work better for stuffing)
8 ounces goat cheese, or less, to taste
16 small blood orange sections or supremes (from about 3 blood oranges)
microgreens or chives, as needed, for garnish
freshly ground black pepper
Method:
Heat oven to 350 degrees F.
Combine walnuts and 1 tablespoon honey and spread on a baking sheet lined with a silicone mat (Silpat). Bake for 10 minutes, stirring after 5 minutes.
Combine the balsamic vinegar, blood orange juice and the remaining tablespoon of honey in a small saucepan. Bring mixture to a boil over high heat, and reduce to 3 tablespoons, about 5-6 minutes.
Spread about 2 teaspoons of goat cheese on the bottom of each endive leaf. Top goat cheese with 2 orange sections and 1 teaspoon walnuts and drizzle with the balsamic and blood orange reduction. Garnish with microgreens and freshly ground black pepper.
Adapted from Cooking Light, September 2001
© Daisy’s World, 2011-2013. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.
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This looks absolutely DIVINE!!!!
Now these are sexy! The ideas are already spinning, thanks for the inspiration! Wishing I could find a good source for the microgreens…time for my shopping place to step it up. Lovely photo too!
This is truly a versatile dish! So many different flavor combinations to work with. Let me know how you end up serving it.
daisy
Love this! So very spring-like, and the photography is stunning too.
Thanks for visiting, stash, and for your lovely comment.
daisy
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Reblogged this on บ้านจันเจ้า's Blog and commented:
Absolutely Stunning!
Thanks for your comment and for visiting my blog.
daisy
these look like little boats of yummyness! I really like the long plates too, great presentation – perfect for a cocktail party!
Thanks for visiting, Holly! Yes, they are great for parties.
daisy
P.S. the long plates are from CB2.com
wow! this sounds and looks amazing!
Thank you, Cayla. I hope you enjoyed your visit to my blog.
daisy
Reblogged this on Chef Simondsjr.
These sound SO amazingly delicious, Daisy! Three of my favorite ingredients all in one appetizer — and such gorgeous photos, too!
Thanks you so much!
daisy
Hi Daisy!
Amazing recipe. I’ve featured it on my facebook page and share it with all my fans. Hope you like. 🙂
http://www.facebook.com/ilovetapas
Thanks you for your creativity and feel free to contact me anytime whenever you have awesome recipes and like them to be featured within all the community.
Thanks for the shout out, Niecie D. You’ve certainly improved on the original recipe I have to say. Can’t wait to try it.
Love this w/ Blood Orages…very cool!
Your photos just get more and more beautiful Daisy. These are extraordinary! (And the recipe is lovely too)
Thanks, Susan! I’m actually struggling with the photography part of the blog lately. I feel that I’m in a photo rut. Trying to shake things up by taking photo workshops,etc.
daisy
Those look fantastic – I’m loving my goat cheese at the mo!
I love goat cheese, well, any cheese in general! Don’t you?
Oh yes!
This looks fabulous! I can’t usually get my hands on blood oranges, but I bet this would be just as pretty with pomegranate seeds sprinkled over it instead..
I’m surprised that blood oranges aren’t easily accessible in Northern California. Pomegranate would be great!
daisy
Daisy, Daisy, Daisy — So beautiful to look at and I am sure, to eat! If only blood oranges were easily available here in Australia. I just want to reach into the iPad and pull one (or two or three) out!
Oh, thank you so much! If blood oranges aren’t available, use navel oranges. Strawberries and raspberries work well, too.
daisy