Endive leaves serve as edible vessels for goat cheese, toasted walnuts, and pomegranate arils to scrumptiously mingle in a tasty and creative savory. Pictured with our Beef & Mushroom Duxelles Tea Sandwiches and Tarragon Turkey Salad Tea Sandwiches.
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
- ¼ cup chopped toasted walnuts
- 2 tablespoons honey
- 2 tablespoons pomegranate arils
- Garnish: thyme leaves
Instructions
- 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.
- 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.
