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Searching for a holiday appetizer that looks impressive but is simple to put together? These stuffed endive leaves are the answer. I always find myself hunting for new appetizers when I host, then I usually end up going back to my favorites. These stuffed endive leaves are fun and easy, and they’re often on that list of go-to appetizers.
Crisp Belgian endive leaves are filled with a whipped goat cheese made with slow-caramelized onions and fresh parsley, then topped with a fresh blackberry, candied pecans, a drizzle of honey and a pinch of flaky salt. The only cooking here is caramelizing the onions, so this dish comes together fast. Every bite is sweet, savory and tangy all at once. Arrange them in a circle on a platter and they’ll definitely be the showstopper at your next holiday gathering.
To watch me make this recipe, head to the Harpswell Anchor’s Instagram or Facebook page.
Stuffed endive appetizer
Ingredients for caramelized onion whipped goat cheese:
- 1 onion, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10.5 ounces goat cheese
- Handful parsley leaves
- 1/2 teaspoon salt
Other ingredients:
- 5-6 Belgian endive spears, leaves separated
- 1 6-ounce container fresh blackberries
- 2 tablespoons candied pecans, chopped
- 2 tablespoons honey, for drizzling
- Pinch of flaky salt
Directions:
Caramelize the onions: Heat olive oil in a saucepan over medium heat. Add the sliced onion, reduce the heat to low, and cook for about 30 minutes, stirring frequently. Add the butter and continue cooking for another 10-15 minutes, until the onions are deeply golden brown and caramelized. Set aside to slightly cool.
Prepare the whipped goat cheese: In a food processor, combine the goat cheese, cooled caramelized onions, parsley and salt. Blend until smooth.
To assemble, spoon approximately 2 teaspoons of the goat cheese mixture into the base of each leaf. Top each with a fresh blackberry.
Assemble the stuffed leaves in a circular pattern on a platter for an elegant presentation. Sprinkle with chopped candied pecans, drizzle with honey and finish with a pinch of flaky salt. Enjoy!
