Endive Stuffed With Goat Cheese & Walnuts

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I came upon this recipe while looking for something else. Since I had just come back from Costco with a huge bag of walnuts guess what we had last night. Although this is really a late autumn/winter recipe when endive is at its peak, I couldnt help posting it lest I forget. Tuck it in your recipe box until then and remember to try out

This appetizer has a lot going for it: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.  It is truly delightful with cocktails so give it a try and don't omit anything! It would be delightful and very elegant if served with champagne.

Yield: 8 servings (serving size: 2 stuffed leaves)

Ingredients

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (about 2 heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon 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 5 minutes).

Fill each endive leaf with 1 orange section. 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 chives and pepper.


My recipes, Cooking Light

Goat Cheese Stuffed Figs Wrapped in Prosciutto

Pin It Fresh figs have an incredible flavor, but because they last only about a week after harvest, almost 90% of the world's fig crop is sold as dried fruit. The nutritional value of dried figs is quite impressive. They have the highest fiber and mineral content of all common fruits, nuts or vegetables. They also have as much as 1,000 times more calcium than other common fruits and by weight they actually have more calcium than skim milk.

Figs are 80% higher in potassium than bananas, and are extremely easy to digest. They also have more iron than any other of the common fruits and are extremely high in magnesium. All of this for about 20 to 40 calories per fig. No wonder they are often referred to as "nature's most nearly perfect fruit."

I adore figs, but my family doesn't so when I buy a carton I have to figure out all sorts of way to eat them quickly. Today I had these for lunch hot, but they can also be served fresh, without heating. Take advantage of the fact that they are in season, if only for a short time!!

Serves 2

Ingredients

8 large firm and ripe Mission Figs
Extra virgin olive oil
Kosher salt
4 oz fresh goat cheese cut into 1 inch chunks
4-6 slices prosciutto cut into 1/2 in. ribbons


Directions

With a knife, make a cross on top of each fig about an inch deep.This is where you are going to stuff the cheese.

Place the figs, cut side up, on a serving tray. Drizzel each fig with olive oil and springle some salt.

Gently push a chunk of cheese into the center of each fig. Wrap each fig in a ribbon of prosciutto.

If you want to serve warm, place in a 375 degree oven for about 10 minutes or until the cheese starts to melt. Enjoy!

Chez Panisse Baked Goat Cheese Salad

Pin It It's funny how birds of a feather "post" together. I've had this recipe on the docket for months to post in case of a jam.

Yesterday I noticed that David Leibowitz beat me to it and posted it on his blog. He should know, he worked at Chez Panisse years ago. Then the Fiesta Salsa appeared in Bitten's blog yesterday in the form of a summer salad. And today, I noticed that one of the food blogs I follow had posted a recipe for lemon pound cake! Are we all running out of recipes? I don't think so! although by the 5th year of a food blogger's career it must be difficult to come up with 3 recipes a week. Thankfully, I don't see Bitten or any of the other pros at a loss for a recipe.

When I have a dinner party, I purchase one of the big chevre logs at Costco, marinade according to my recipe for the goat cheese appetizer posted in the Spring, and save one half for this salad. The result... even better, so plan ahead!

Serves 4

Ingredients:

4 rounds Goat Cheese, fresh (1/2 inch thick)

3-4 sprigs Thyme, fresh

3/4 cup Olive Oil, Virgin

1 cup Bread Crumbs, fine and dry

1 tsp Thyme, dried

2-3 Tb Vinegar, Red Wine

Salt & Pepper to taste

4 Scoops Greens, fresh garden mix

Day-old Baguette (sliced 1/4 inch)

1/2 cup Butter

2-3 cloves Garlic

Procedure:

Preheat oven to 350°F.

Lay 4 rounds of fresh goat cheese ( 1/2 inch thick) and 3-4 sprigs of fresh thyme in a deep dish and pour 1/4 cup virgin olive oil over it and allow to marinate for a day.

In a bowl, mix together 1 cup fine dry bread crumbs and 1 tsp dried thyme.

In a separate bowl mix a vinaigrette by whisking together 1/2 cup virgin olive oil, 2-3 Tbls red wine vinegar and salt and pepper to taste.

Slice a day-old baguette into 1/4-inch slices. Melt 1/2 cup butter and brush each slice of baguette with it.

Spread these bread slices on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until just light brown.

Increase oven temperature to 400°F.

Peel and cut in half 2-3 cloves of garlic. While the bread is still warm, rub each piece with a cut clove of garlic.

Dip the marinated cheese rounds in the bread crumb mix and place in a lightly oiled baking dish.

Bake in preheated oven at 400°F for about 6 minutes, until cheese is lightly bubbling and golden brown.

Toss the greens with enough vinaigrette to lightly coat and arrange them on 4 round salad

plates.

Place the cheese rounds in the center of the plates with the more browned side up and arrange the croutons around the cheese.

Speaking of Goat Cheese..

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I bought something like this at Epicure Market in Miami Beach a few years ago for a small fortune and after that, decided to make it myself to much acclaim from family and friends. If you happen to go to Costco, buy one of their big logs, use half for this and save the rest for omelets and salads

Goat Cheese Appetizer

1 small log goat cheese
olive oil
6 cloves garlic
herbes de provence or rosemary
1/4 tsp. red pepper flakes

Roll the log in Herbes de Provence or Rosemary and red pepper flakes to cover all over. Get a small plastic container with a lid and place the goat cheese in it. Add about 4 TB of Olive oil. Mash and slice the garlic and add on top. Baste log with olive oil a few times. Cover the container and let it marinade for at least 2 hours. Place in the refrigerator until ready to use. Take out of the refrigerator at least an hour in advance. Place in a serving plate and drizzle the olive oil and garlic mix over it. Serve with mini toasts. When you spread it on the toast, make sure you add some of the olive oil drizzle to it! Put whatever is left after the party back in the container and in the refrigerator. With time it gets better and better. Add more olive oil if needed. You can always throw a piece in an omelet!

Photo: Jason Riedy Flickr