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Cottage cheese stands in for the thick, fresh cheese used in Austria to make a piquant horseradish spread that’s usually served with chilled white wine. We’ve paired it with endive leaves, walnuts, and cranberries for a festive look and taste.
1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 7 to 9 minutes in oven, or until golden brown and fragrant. Cool. Set aside 1/2 cup walnut pieces for garnish.
2. Process walnuts in food processor until finely ground. Add cottage cheese and horseradish, and pulse until smooth. Season with salt and pepper, if desired.
3. Spoon 1 Tbs. cheese mixture onto wide end of each endive petal. Garnish with reserved walnut pieces and dried cranberries.
- Calories 67
- Carbohydrate Content 5 g
- Cholesterol Content 3 mg
- Fat Content 5 g
- Fiber Content 0.5 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 63 mg
- Sugar Content 3 g