Stuffed Endive Spears
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photo by januarybride
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![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/82/12/1/pic9QCo89.jpg)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/82/12/1/picKqZkKR.jpg)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/82/12/1/picp4XVxq.jpg)
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
36 appetizers
ingredients
- 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)
directions
- 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.
Questions & Replies
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Reviews
-
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 made this for Mother's Day. The men in our family do not like goat's cheese as a rule and I figured it would be for just us moms. Everyone, all husbands included, ate it up. My husband and my father loved it and I thought that they would never touch it. It was wonderful. I used Greek black olives, sun dried tomatoes that were not packed in oil, and maye a pinch more of red pepper flakes. I arranged it in a flower design (used extra olives, tomatoes, and basil leaves for center design) and stuck it all down with a little more cheese smeared on the plate. The colors in the filling are not only delicious, but much prettier when put together than I expected. A+ for ease, taste, & presentation!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey