Belgian Endive with Herbed Chèvre


Preparation info

  • Difficulty


  • Yield:

    24 Pieces

Appears in


U.S. Metric Ingredients
2–3 heads 2–3 heads Belgian endive
10 oz 300 g Fresh goat cheese
1 oz 30 g Parsley, chopped
1 tbsp 15 mL Fresh chervil, chopped
1 tbsp 15 mL Chives, chopped
as needed as needed Water or heavy cream



  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 little water or heavy cream.
  3. Put the herbed cheese in a pastry bag fitted with a small star tip.
  4. Pipe about 2 tsp (10 mL) of the cheese into the hollow side of each Belgian endive leaf at the base end.

Per 1 piece: Calories, 35; Protein, 2 g; Fat, 2.5 g (74% cal.); Cholesterol, 5 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 45 mg.