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.

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


  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
  • Carbohydrate Content 1 g
  • Cholesterol Content 3 mg
  • Fat Content 3 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 33 mg
  • Sugar Content 0.5 g