Stuffed Endive with Orange and Goat Cheese

November 13, 2011 at 9:00 am 10 comments

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)


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


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!

Entry filed under: Gluten Free, Refined Sugar Free, Sides and Snacks, Vegetarian. Tags: , , , , , , .

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10 Comments Add your own

  • 1. Cara  |  November 13, 2011 at 10:40 am

    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

    • 2. naturalnoshing  |  November 13, 2011 at 6:17 pm

      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! 🙂

  • 3. Cara  |  November 14, 2011 at 1:00 pm

    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!

    • 4. naturalnoshing  |  November 14, 2011 at 3:12 pm

      I thought about that too…TOTAL bummer, I wish you could taste the cake! It wouldn’t survive a UPS ride…but I thought about it 🙂

  • 5. Sonia The Healthy Foodie  |  November 15, 2011 at 9:28 am

    Definitely my kind of appetizer. So pretty, and the flavor combination must be out of this world! Keeping that one in mind for Christmas. I guess just adding a few dried cranberries would make them really, really Christmasy, too!

    • 6. naturalnoshing  |  November 15, 2011 at 1:13 pm

      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!

  • 7. veghotpot  |  November 16, 2011 at 1:59 am

    This looks deliciously fresh and light 🙂 they look beautiful on the plate too! x

    • 8. naturalnoshing  |  November 16, 2011 at 3:47 pm

      Definitely a light and refreshing appetizer, but satisfying too! Thanks veghotpot for saying hello! 🙂

  • 9. ponderosenbaum  |  December 31, 2014 at 5:10 pm

    Try these with pomegranate seeds on top! A beautiful and tart, juicy addition to an already blue ribbon recipe.

  • 10. elaine spencer  |  April 27, 2015 at 4:44 pm

    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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