Endive with Goatcheese

Endive with Goat Cheese Recipe - Vegetarian Food from Belgium

Region / culture: Belgium | Preparation time: 10 minutes | Servings: 12 |

Vegetarian diet

Introduction

Endive with goat cheese is a delicious and elegant appetizer that is perfect for entertaining or enjoying as a light snack. The combination of creamy goat cheese and crisp endive leaves creates a delightful contrast of flavors and textures.

History

Endive with goat cheese is a classic French dish that has been enjoyed for centuries. The combination of tangy goat cheese and bitter endive leaves has long been a favorite among food lovers in France and beyond.

Ingredients

0.25 cup aged goat cheese (60 g)
2 cup plain nonfat yogurt (480 ml)
2 tbsp minced chives (30 ml)
1 tbsp finely chopped thyme (15 ml)
1 tbsp finely chopped flat leaf parsley (15 ml)
freshly grated pepper
2 heads belgian endive (about 12 leaves each)
extra chives for garnish

How to prepare

Combine the goat cheese and yogurt and spoon into a cheesecloth-lined strainer. Place the strainer over a bowl to allow the mixture to drain.
Cover the strainer with plastic wrap and refrigerate for up to 2 days to achieve a thicker cheese consistency.
Discard the liquid whey that has drained into the bowl.
Transfer the drained cheese into a medium-sized bowl.
Add the chives, thyme, parsley, and pepper to the cheese. Stir well to combine all the ingredients.
Any leftover cheese can be stored in a covered container in the refrigerator for up to a week.
Arrange 24 Belgian endive leaves on a platter.
Place a tablespoon of the goat cheese mixture onto each endive leaf and garnish with chives.

Variations

Add chopped nuts or dried fruit to the goat cheese mixture for added texture and flavor.
Drizzle the endive leaves with honey or balsamic glaze for a touch of sweetness.

Cooking Tips & Tricks

Be sure to use aged goat cheese for the best flavor and texture.

- Straining the cheese mixture in a cheesecloth-lined strainer helps to achieve a thicker consistency.

- Garnish the endive leaves with extra chives for a pop of color and flavor.

Serving Suggestions

Serve endive with goat cheese as an appetizer at your next dinner party or enjoy it as a light snack.

Cooking Techniques

Straining the goat cheese mixture helps to achieve a thicker consistency that is perfect for spreading onto the endive leaves.

Ingredient Substitutions

If you don't have goat cheese, you can use cream cheese or feta cheese as a substitute.

Make Ahead Tips

You can prepare the goat cheese mixture up to 2 days in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Arrange the endive leaves on a platter in a decorative pattern for a beautiful presentation.

Pairing Recommendations

Endive with goat cheese pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftover endive with goat cheese in an airtight container in the refrigerator for up to a week. Serve chilled.

Nutrition Information

Calories per serving

Each serving of endive with goat cheese contains approximately 100 calories.

Carbohydrates

Each serving of endive with goat cheese contains approximately 4 grams of carbohydrates.

Fats

Each serving of endive with goat cheese contains approximately 5 grams of fat.

Proteins

Each serving of endive with goat cheese contains approximately 6 grams of protein.

Vitamins and minerals

Endive is a good source of vitamins A and K, as well as folate and fiber. Goat cheese provides calcium and vitamin B12.

Alergens

This recipe contains dairy (goat cheese) and may not be suitable for those with dairy allergies.

Summary

Endive with goat cheese is a nutritious and delicious appetizer that is rich in protein, vitamins, and minerals.

Summary

Endive with goat cheese is a simple yet elegant appetizer that is sure to impress your guests. With its creamy goat cheese filling and crisp endive leaves, this dish is a perfect combination of flavors and textures. Enjoy it at your next gathering or as a light and healthy snack.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Endive with Goatcheese. It was many years ago, during a trip to France, where I had the pleasure of dining at a charming little bistro in the heart of Paris. The dish was served as an appetizer, and from the moment I took my first bite, I knew I had to learn how to recreate it at home.

The combination of the slightly bitter endive with the creamy, tangy goatcheese was simply divine. It was a perfect balance of flavors and textures that left me craving more. I asked the waiter for the recipe, but he politely declined, saying it was a family secret passed down from generation to generation.

Determined to unlock the mystery of this delicious dish, I decided to take matters into my own hands. I spent the rest of my time in France visiting local markets, talking to chefs, and experimenting in my own kitchen. Slowly but surely, I began to piece together the ingredients and techniques needed to recreate the endive with goatcheese.

One day, while browsing through a quaint little bookstore in Provence, I stumbled upon an old, tattered cookbook that had a recipe for endive with goatcheese. It was written in beautiful cursive handwriting, with detailed instructions and tips on how to prepare the dish. I knew I had struck gold.

Armed with my newfound knowledge, I returned home and set to work perfecting the recipe. I sourced the freshest endive and the creamiest goatcheese I could find, and set about carefully assembling the dish just as I had seen it done in Paris. The first attempt was a success, but it lacked that special something that made the bistro version so unforgettable.

Undeterred, I continued to tweak and adjust the recipe, adding a hint of honey for sweetness, a sprinkle of toasted walnuts for crunch, and a drizzle of balsamic glaze for a touch of acidity. With each iteration, the dish came closer and closer to perfection, until finally, I knew I had nailed it.

The endive with goatcheese became a staple at family gatherings and dinner parties, much to the delight of my loved ones. They marveled at how I had managed to recreate a dish from a tiny bistro in Paris, and I smiled knowing that I had unlocked the secret to this delicious recipe.

Over the years, I have shared the recipe with friends and family, passing on the tradition of endive with goatcheese to the next generation. Each time I prepare it, I am reminded of that magical trip to France and the joy of discovering something new and delicious.

As I sit here in my kitchen, surrounded by the comforting smells of cooking and the memories of past meals shared with loved ones, I am grateful for the journey that led me to this recipe. It is a reminder of the power of food to bring people together, to create lasting memories, and to inspire us to keep exploring, learning, and growing.

And so, I will continue to cook, to experiment, and to share my love of food with those around me. For in the kitchen, I have found not just a passion, but a way to connect with others, to create something beautiful, and to nourish both body and soul. And for that, I am truly grateful.