Cheese Stuffed Endive with Mandarin Oranges & Pistachios

I’m getting ready to help out a client with another Oscar party for this coming Sunday.  She has such a beautiful home and it’s always nice to be there.  By request they wanted to serve my cheese stuffed endive with Mandarin oranges & pistachios again, last year they had it and adored every bite. Like many of my parties they have a variety of appetizer items passed by a server and many on a buffet table.  A refreshing light bite like these stuffed endive leaves are always welcomed by the guests, especially when there are a few heavy items to pick from. These little gems stand out among the sliders, meatballs and skewered satay to refresh your taste buds. Did I mention that these come together in 15 minutes?  Now you have more time to see who will be taking home the gold on the big awards night…but who needs a gold statue when you have marvelous food, not me!

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Cheese Stuffed Endive with Mandarin Oranges & Pistachios

This refreshing appetizer bite combines tangy goat cheese along with herbs, crunchy pistachios and Mandarin oranges for a surprising light cocktail tidbit 

Course Appetizer

Cuisine American

Keyword stuffed endive

Prep Time 15 minutes

Servings 8

Author www.recipeforaparty.com

Ingredients

• 3/4 cup goat cheese, softened to room temperature
• 1/2 cup Gorgonzola cheese, crumbled
• 2 tbsp honey
• 1 orange zested
• 1/4 tsp coarse ground black pepper
• 1 tsp fresh rosemary, minced
• 1 tbsp chopped chives plus extra for garnish
• 3/4 cup toasted Pistachios, crushed, reserve 1/4 cup for garnish
• 24 leaves from 3 to 4 heads of Belgian endive
• 24 Mandarin oranges from a can, drained
• bottle of balsamic glaze

Instructions

1. Trim the bottom of each head of Belgian endive, and separate 24 leaves from about 3 heads and set aside
2. In a medium bowl mix together the goat cheese, Gorgonzola, honey, orange zest, pepper, rosemary, chives and pistachios 

3. Stuff each leaf with a teaspoon of cheese mixture and arrange on platter

4. Top with a mandarin orange, pressing gently into the cheese
5. Drizzle a small amount of balsamic glaze on top and sprinkle with a few pistachios and chives

6. Serve right away or refrigerate for no more than an hour or two, serves 8 to 10 as an appetizer