Belgian Endive with Herbed Chèvre

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Preparation info

  • Yield:

    24 Pieces

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2–3 heads

Method

Procedure

  1. Cut off the bases of the Belgian endive and separate the leaves. Select the 24 best and largest leaves. (Use the small inner leaves for salads or another purpose.)
  2. Blend the cheese and herbs to a soft paste. If the paste is too stiff to force through a pastry bag, soften it by mixing in a