Wayne Gisslen

Belgian Endive with Herbed Chèvre

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Preparation info

  • 24

    Pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2–3 heads

Method

  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

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.