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Endive filled with strawberries, goat cheese, pepitas and chives
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Endive Boats with 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!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 14 pcs
Calories: 24kcal
Author: Alicia


  • 1 cup strawberries, chopped
  • ½ teaspoons white distilled vinegar
  • 1 ½ teaspoons good extra virgin olive oil
  • 2 Belgian endive
  • ¼ cup toasted pepitas/pumpkin seeds
  • 1 tablespoon chopped chives
  • 2-3 oz fresh goat cheese (chevre)


  • Trim ends of endive and pull leaves apart carefully. Set aside. In a bowl, mix together chopped strawberries, white vinegar, and olive oil. Spoon strawberries into endive cups. 
  • Add crumbled, fresh goat cheese and top with chopped chives and pepitas. Cover and chill or serve immediately.


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