Prep 15 mins
Cook 0 mins
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
- 1⁄2 cup diced black olives
- 2 tablespoons pine nuts
- 8 ounces goat cheese or 8 ounces cream cheese, softened
- 1⁄4 cup sun-dried tomato packed in oil, finely chopped
- 1⁄4 cup fresh basil, chopped
- 1 clove garlic, minced
- 1⁄4 teaspoon red pepper flakes, crushed
- 3 heads Belgian endive
- basil sprig (to garnish)
- Combine first seven ingredients mix well.
- Trim ends of endive and separate heads into spears.
- Spread cheese mixture on endive spears.
- Serve immediately or cover and chill up to 2 hours before serving.
- Garnish with basil sprigs.
Very nice appetizer! I had to use kalamata olives (as I was out of just regular black olives) and while this was very tasty, it overpowered the dip so I would definitely use black olives next time (or maybe half black and half kalamata). Used a little thyme in place of the basil (as hubby is not a fan) and this worked great. Used half goat cheese and half cream cheese since that's what I found in the fridge. This was a fun alternative to a salad this evening and a great way to use up some of the Endive from my coop box this week. Thanks!
I finally found a great recipe for stuffed endive spears. I used roasted red pepper instead of sundried tomatoes.It lookded good and tasted fantastic! disappeared in a flash! Thanks for posting this one. Rita
I really enjoyed this recipe. I made this for an appetizer for my family dinner. Everyone enjoyed the flavor of the stuffing. I used celery instead of Endive only to save money. But the celery worked VERY well with the stuffing.