Goat Cheese in Endive Cups
 
Makes 20
Ingredients
  • 1 (5.2-ounce) package shallot and chive Gournay cheese, softened
  • 3 ounces goat cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 20 endive leaves
  • ΒΌ cup chopped toasted walnuts
  • 2 tablespoons honey
  • 2 tablespoons pomegranate arils
  • Garnish: thyme leaves
Instructions
  1. In a small bowl, stir together cheeses, cream, parsley, and thyme until well combined. Transfer cheese mixture to a piping bag fitted with a French star tip (Ateco #866). Pipe into endive leaves in a shell pattern. Top with walnuts, drizzle with honey, and sprinkle pomegranate arils. Serve immediately.
  2. Garnish with thyme leaves, if desired.
Notes
MAKE-AHEAD TIP: Cheese mixture can be piped into endive leaves up to a day in advance. Filled leaves can be placed in an airtight container and refrigerated until serving time. Top with remaining ingredients and garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/goat-cheese-in-endive-cups/