You may have noticed I’ve been talking a lot of Endives as of late. This is the third recipe in a series that I’ve developed for them over the past couple of months. I made a fall Endive Salad for October, a warm Endive side dish for November, and now a festive Endive appetizer for December (and the holidays!) I think this is one of my favorite ways to use Endives mainly because it’s fun (who doesn’t love bite-sized, hand held food) and because it makes for such a stunning appetizer. One of my favorite appetizers of all times is still these endive leaves filled with beets and avocados. Plus, they are SO easy to throw together (I recently shot an infographic for California Endive that shows just how easy it can be- no recipe needed!)
This appetizer comes out of my love for all things ginger. I’ve been on a kick over the past few months which came back with renewed vigor after I went to trader joe’s yesterday and picked up a box of mini gingerbread men and some gussied up ginger ale. Of course, with the pregnancy, goat cheese and wine is off the list so if you have any pregnant friends, cream cheese is also awesome (and served with some non-alcoholic wine, aka grape juice.)Print
- 1 small, ripe pear
- 2 teaspoons minced ginger
- 1 tablespoon honey
- Small pinch salt
- 3–4 Endives
- 3 ounces goat cheese, room temperature
- Peel and cut the pear into small cubes. Place the pears with the minced ginger and honey in a sauce pan. Heat and stir until ingredients are combined and pear is tender, 3-4 minutes. Remove from heat and set aside.
- Cut roughly a 1/2″ from the bottom of the endive and carefully peel off the leaves. Smear 2-3 teaspoons of goat cheese and top with a small spoonful of pears. Repeat with remaining leaves, goat cheese, and pears. Serve warm or chilled.
Post sponsored by California Endives. All thoughts and opinions are my own.