Beet & Goat Cheese Stuffed Endive

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!

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Beet & Goat Cheese Stuffed Endive

If you are in need of a quick and easy appetizer, this beet & goat cheese stuffed endive is the way to go. Only a few minutes a couple ingredients to make this beautiful and tasty dish.

Prep Time 5 minutes

Total Time 5 minutes

Servings 16

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 2 oz cream cheese softened
• ½ cup goat cheese
• ¼ teaspoon rosemary crushed
• ½ cup beets chopped
• ½ cup walnuts chopped
• 16 endive leaves

Instructions

1. Mix cream cheese, goat cheese and rosemary together.
2. Separate endive leaves and add a small spoon full of the cheese mixture on the base end.
3. Sprinkle a bit of chopped beets and walnuts on top.
4. Refrigerate until ready to serve.

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