If you are in need of a quick and easy appetizer, this beet & goat cheese stuffed endive dish is the way to go. Only a few minutes a couple ingredients to make this beautiful and tasty dish.
While I was shopping at Trader Joes the other day I noticed these colorful bunches of endive. I had a flash back to one of my mother’s cocktail parties where she served an appetizer made with endive leaves and a creamy spread. It was fancy finger food! I decided to give it a try and picked up some red and golden beets, goat cheese and walnuts to make these beet & goat cheese stuffed endive leaves. This is such a simple appetizer to make with only a few ingredients. However, these are not just for appetizers; you can eat them for lunch!
This literally takes minutes to make. The spread is a mixture of cream cheese, goat cheese and rosemary. You mix those together and place a small spoonful in each leaf. Then top with chopped beets and walnuts.
I love this combination of goat cheese, beets and nuts. I made a fabulous beet noodles & goat cheese salad this past year that I loved. So that is why I used this combination again. It’s that tangy, cream cheese, sweet beets and crunchy nuts that go so well together.
beet & goat cheese stuffed endive
Well this was just a quick post for you today. I thought I’d share it with you if you are in need of a quick appetizer for an upcoming party. I’m no Martha Stewart when it comes to presentation but I’m sure many of you can do a nice job with these colorful ingredients! And if you are big fan of pickled beets, check out my sister’s Pickled Beets & Eggs recipe. Enjoy!
- 2 oz cream cheese, softened
- ½ cup goat cheese
- ¼ teaspoon rosemary, crushed
- ½ cup beets, chopped
- ½ cup walnuts, chopped
- 16 endive leaves
- Mix cream cheese, goat cheese and rosemary together.
- Separate endive leaves and add a small spoon full of the cheese mixture on the base end.
- Sprinkle a bit of chopped beets and walnuts on top.
- Refrigerate until ready to serve.
More recipes with beets!