Belgian Endive With Goat Cheese And Figs

Course : Appetizers
Serves: 6
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2 medium Belgian endive -- about 6 ounces
5 ounces fresh low-fat goat cheese
2 teaspoons skim milk
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
6 medium green figs quartered or thin strips of roasted red pepper or plumped sun-dried tomatoes (not packed in oil)
1 bunch fresh thyme leaves for garnish

Preparation / Directions:

Cut 24 outer leaves from endive heads; reserve remainder for salads. Rinse; wrap in paper towels and chill for at least 1 hour. With a mixer, beat together goat cheese and milk until smooth. Stir in pepper, lemon juice, and lemon zest. Spread about 2 tablespoons (10 ml) cheese mixture onto the bottom of each endive leaf using a pastry bag, small spoon, or spatula. Garnish each wit h a quarter of fresh fig, strip of roasted pepper, or strip of sun-dried tomato. Sprinkle with fresh thyme leaves. Cover and chill for up to 3 hours before serving. (Makes 6 servings) Per 4-piece serving:


Nutritional Information:

calories, 84 protein, 3 g carbohydrate, 12 g fat, 4 g (calories from fat, 42%) dietary fiber, 1 g cholesterol, 17 mg sodium, 133 mg potassium, 211 mg

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