Endive Appetizer with Strawberries and Goat Cheese
Inspired by Jaleo by José Andrés that uses oranges and almonds, this recipe combines strawberries with a light vinaigrette and pepitas for a nut-free, gluten free vegetarian appetizer!
Servings: 14 pcs
Ingredients
- 1 cup strawberries, chopped
- 1/2 teaspoons white distilled vinegar (or white wine vinegar)
- 1 1/2 teaspoons good quality extra virgin olive oil
- 2 Belgian endive
- 1/4 cup toasted pepitas/pumpkin seeds
- 1 tablespoon chopped chives or green onions
- 2-3 oz fresh goat cheese (chevre)
Instructions
- Trim stem end of the endive and pull leaves apart carefully. Wash in cool water, dry, and set aside. In a bowl, mix together chopped strawberries, vinegar, and olive oil. Spoon strawberries into endive cups.
- Add crumbled, fresh goat cheese and top with chopped chives or green onions and toasted pepitas. Finish with a small sprinkle of salt and freshly cracked black pepper. Cover and chill or serve immediately.
Notes
- Other flavor combinations include: oranges and almonds, blueberries and goat cheese, strawberries and goat cheese or blue cheese, figs and goat cheese, apples and pecans with goat cheese.
- Endive boats are best served fresh. Prep the strawberry filling and endive separately, then combine before serving to keep things crisp.
- Substitution for pumpkin seeds - If tolerated, toasted almonds or pecans can be used instead of the pepitas.
- Trader Joe's has the best deal on a 3 pack of Belgian endive.
- Goat cheese can be left out for a vegan/dairy free edit.
- HYH - Use distilled white vinegar, pumpkin seeds, and goat cheese with strawberries, apples, or blueberries.
Nutrition
Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg
