Endive Petals with Rosemary Chevre Recipe | Vegetarian Times Skip to main content

Endive Petals with Rosemary Chevre

The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation.

Ingredients: 

Ingredients: 

Ingredient Line: 
8 oz. fresh chevre or goat cheese (2 4-oz. logs)
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2 small shallots, finely chopped (¼ cup)
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2 Tbs. olive oil
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4 tsp. finely chopped fresh rosemary
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½ tsp. cracked black pepper
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32 small red or green endive leaves (about 4 heads endive)
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32 candied pecan or walnut halves

Instructions: 

1. Mash chevre in bowl until chunky. Stir in shallots, oil, rosemary, and pepper, and season with salt, if desired.

2. Spoon 2 tsp. chevre mixture on widest end of each endive leaf, and top each with 1 candied pecan. Set leaves in circular pattern on serving platter.

Nutrition Information: 

Calories: 
38
Protein: 
2 g
Total Fat: 
3 g
Saturated Fat: 
1 g
Carbohydrates: 
1 g
Cholesterol: 
3 mg
Sodium: 
33 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Makes 32 petals

Comments on this Recipe

Good

I made these for a party and they disappeared in no time! What a lovely plate it made for the table, too.

Delicious, easy to prepare. I used pomegranate seeds instead of the nuts.