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A friend of mine made this for a volunteer meeting I was at. I recreated it and added my own spin. My family loved it at Christmas and I will make it again for other parties, for sure!
These pretty appetizers have a lot going for them: The sweetness and crunch of the honeyed walnuts. The crunch of the endive with the smooth goat cheese and cranberries!
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
Combine remaining 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with:
1 orange section (optional)
1 teaspoon cheese
1 teaspoon walnuts
1 or 2 dried cranberries
Arrange on a plate. Drizzle the vinegar mixture evenly over the leaves. Add black pepper and chives (optional).
I like the taste of the cranberries, cheese, walnuts with the balsamic reduction, so that is how I usually make it. But I have also had them with the orange slices and chives. Be creative. Change out the cheese for blue cheese. Try different combos. Also, if you have no endive leaves, use a different leaf (romaine hearts, etc.).
Or make it into a salad with these toppings. There are so many option.
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