Stuffed Endive with Orange and Goat Cheese

If you are looking for an easy, elegant and healthy appetizer for a holiday meal or a party, I’ve got a recipe for you!

Crisp belgian endive filled with creamy goat cheese, crunchy honey-toasted walnuts, sweet orange sections and a balsamic reduction. A little sweet, a bit of tang, a hint of bitter, a touch of brightness and citrus – it really is a lovely bite! Also, your gluten free and/or vegetarian guests will appreciate you for serving these tasty starters 🙂

Sounds fancy and looks fancy but it’s simple to prepare and your guests will be impressed!

I ran across this recipe in an old copy of a Cooking Light Holiday cookbook and knew I would give this a try. I didn’t stray far from the original but slightly adapted the recipe using a few ingredients I had on hand, reduced the amount of honey by 2 tsp and I toasted the nuts in a skillet instead of the oven.

Stuffed Endive with Orange and Goat Cheese (adapted from Cooking Light)

Ingredients

1/3 cup coarsely chopped walnuts
4 tsp honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves, washed and dried (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese (or you can use blue cheese)
16 small orange sections, each section chopped into 3-4 pieces (about 2 oranges) OR 2 cups mandarin oranges in 100% juice
1 Tbsp finely chopped green onion (about 1-2 stalks)
freshly ground cracked black pepper

Directions

1. Stir chopped walnuts in small nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 teaspoons honey over the nuts and stir until honey thickens and coats nuts, about 2 minutes. Remove skillet from heat. Stir to loosen nuts from skillet, transfer to a bowl or plate to let cool.
2. Combine remaining 2 teaspoons honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 4-5 minutes).Watch carefully so you do not over-reduce.
3. Fill each endive leaf with 2 Tbsp chopped orange. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with green onion and black pepper. Enjoy!

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10 thoughts on “Stuffed Endive with Orange and Goat Cheese

  1. I love CookingLight! I’ve always had great luck with their recipes. These stuffed endives sounds so good, Nora. I love that combination of salty cheese with sweet fruit. Mmmmmm, I’m hungry now 🙂 2 days left to come up with that amaranth cake… hehe

    • Me too! Cooking Light was one of the first cooking magazines I started reading and got me hooked onto healthier eating…it’s just expanded from there!
      And yes ma’am, I’m working on that cake for your birthday! 🙂

  2. Yee-haw!!! Too bad you don’t live in California so I can personally taste test that cake… hmpf, I didn’t think about that as I coerced you to make it by tomorrow. Rats!

    • I thought of you when I made this appetizer – it must be the cheese and walnut combo, not sure why but I think of you when I add walnuts to my recipes 🙂 Ohhh cranberries would be delish! I will be trying that next time Sonia, thanks for the inspiration!

  3. I’ve been making this recipe for years. It’s the perfect way to start off an evening of appetizers and wine. When I couldn’t find my recipe I panicked, but luckily I found it here.

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