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Taken from the Martha Stewart holiday magazine.
Ingredients
Makes 24 servings
- 4 oz fresh goat cheese (softened)
- 3 tablespoons heavy cream
- 2 tablespoons of extra virgin olive oil (plus a little more for drizzling)
- 1 teaspoon of chopped fresh dill (plus sprigs for garnish)
- 2 heads of Belgian endive, leaves separated (about 24 leaves)
- Cracked black pepper
Preparation
Combine goats cheese, cream and oil in a small bowl until smooth. If it doesn't look smooth enough, just add a little more cream. Stir in chopped dill and spoon the mixture on to the stem ends of the endive. Season with pepper, drizzle with oil, garnish with dill and serve.
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