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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