These appetizers come together in no time, and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination. To make the recipe vegan, replace the cheese with crumbled vegan feta and the honey with agave nectar.
- 1/4 cup walnut pieces
- 1 medium or 2 small heads Belgian endive
- 2 oz. aged goat cheese (such as Bucheron), sliced or crumbled into almond-size pieces
- 18 red or green seedless grapes, halved
- 2 Tbs. white balsamic vinegar
- 1 Tbs. toasted walnut oil
- 1 tsp. honey
- 2 Tbs. finely chopped chives
1. Preheat oven to 350°F. Toast walnuts 10 to 12 minutes, or until fragrant. Cool.
2. Separate large leaves from endive heads, saving small leaves for another use. Place 12 endive leaves on large platter. Fill each endive leaf with 2 tsp. goat cheese; top with 3 grape halves and 3 walnut pieces.
3. Whisk together vinegar, oil, and honey in small bowl. Season with salt and pepper, if desired. Drizzle scant 1/4 tsp. vinaigrette over each filled leaf, and sprinkle with chives.
- Calories: 52
- Carbohydrate Content: 3 g
- Cholesterol Content: 4 mg
- Fat Content: 4 g
- Fiber Content: 0.5 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 26 mg
- Sugar Content: 2 g