Monday, May 11, 2009
Fun flavor combos make fun, standout appetizers. Sure, you can serve a bowl of chips & salsa at your next party, but to make something that's sweet, savory, bitter, and fresh all at the same time will have your guests talking about your culinary prowess for weeks. Even if you use a recipe off a blog. I opted out of the typical salad component use of an endive, and instead filled the endive leaves with a low-fat goat cheese and some strawberries. Of course you can use veggies, breadcrumbs, herbs or whatever type of filling you like, but I personally loved the variety of flavors in this mix. Try this recipe at your next party and give your guests something else to chatter about over cocktails.
* 4 oz. low fat goat cheese (half an 8 oz. stick)
* about 7 large mint leaves, torn into small pieces
* 4 strawberries, finely diced
* 1 tsp. soy milk or cream
* 1 endive
1) Pull leaves of endive apart and rinse; pat dry with a paper towel, being careful not to tear the leaves, and set aside.
2) In a small bowl, crumble goat cheese into small chunks. Drizzle goat cheese with the soy milk/cream, and microwave for 10 seconds, just to soften cheese. Stir to incorporate chunks together. Add the diced strawberries and the torn mint leaves to the bowl, and mix into the goat cheese.
3) Using about a tablespoon of goat cheese filling, depending on the size of the endive leaf, and spread the filling through the endive, repeating until all the filling is used. Chill until ready to serve.