I’m officially obsessed with this appetizer. I’ve made it so many times now, I’ve lost count… In the beginning I was fixing it up for friends when they came over but that wasn’t enough so the other night I had it for dinner. So good. Up until this point I was never actively seeking out endive – it just wasn’t really my thing. If I happened upon a random leaf of it in my mixed greens bag it always got pushed to the side. sorrynotsorry – the stuff is kinda bitter. But this is a whole different story. Looove this stuff. Maybe it’s the goat cheese or the salty roasted pecans or that balsamic reduction made with orange juice that I could just sip on straight up. All together it’s a mouthful of goodness and you should make it for your next party – or for dinner.
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Ingredients for the Endive Appetizer
2 endive heads
2 oranges
1/3 cup goat cheese
1/3 cup chopped toasted, salted pecans
chive or parsley for garnish
Ingredients for the Orange Balsamic Reduction
1/4 cup balsamic vinegar
3 tablespoons orange juice
1 tablespoon honey
Directions
For the balsamic reduction bring all the ingredients to a boil in a small sauce pan. Cook for 5 minutes until reduced to about 3 tablespoons. Next, segment the oranges and place in a bowl. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of goat cheese. If your goat cheese is not easily spreading just mix in a little milk or cream to achieve a more spreadable consistency. Top with an orange segment and then sprinkle the whole thing with the toasted nuts and fresh herb. Finish with a generous drizzle of balsamic reduction.
Notes
Recipe pretty much copied from here.
Wow friend my mouth is watering and
I’m drooling all over the place. This appetizer is freaking GENIUS girl!
Hehee! Thank you Olivia!
Graaaaccccce, this looks so gorgeous and refreshing and light and still…satisfying! And I say that even being kind of on the same page with endive. It’s kind of a take it or leave it thing for me, but I’m so intrigued. And of course you captured it BEE-YOO-TIFOOLY. <3
Emily!!! Thank you! You’re the sweetest – I just want to wrap you up in an endive leaf and give you a big hug! 😉
Ooh Grace, I really love your take on stuffed endives. I make something similar with orange, capers, and sun-dried tomatoes, but I love your orange balsamic reduction dressing. This really is the perfect appetizer.
Thank you Katie! Your version sounds lovely too! Must try!
Oh yum, I love that you had this for dinner – this would totally be perfect on a movie night (or, to share with company) 🙂
Thanks Christine! I can say it’s better than having ice cream for dinner – which I’ve totally done more times than I should admit! 😉
This is absolutely gorgeous. Resisting the urge to eat all the components as I’m assembling would be a problem. But if I can get past that hurdle I would be very down to serve this at my next gathering. Thanks for the inspiration!
Emily | http://www.hungryinlove.com
Thank you Emily! Resisting the urge to nibble is hard – especially when there’s goat cheese and salty pecans involved!
Gracie, what kind of mushrooms did you use? This is being made by me very soon. Not sure how I missed the original post. THANKS!
Ooops, wrong recipe, sorry
Hehee! Mushrooms might be good on this too! Maybe in place of the oranges? 😉