Description
Start your next meal or dinner party with these fresh and light endive bites. The combination of creamy goat cheese, crunchy endive and pistachios is a perfect way to enjoy fresh raspberries or blackberries.
- 4 Ounces herbed goat cheese
- 2 Tablespoons heavy cream
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 2 Tablespoons honey
- 1/4 Cup pistachios, shelled and chopped
- 1 apple (pink lady or honey crisp)
- 2 heads endive leaves, rinsed and dried
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Blend goat cheese and cream in a small bowl using a fork. Set aside. Core apple and cut into thin slices about a quarter-inch thick. Trim apple slices to fit into endive leaves.
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Arrange endive leaves on a platter. Place one apple slice into each leaf. Use a sandwich bag or piping bag with a star tip to pipe 2 teaspoons cheese mixture into each leaf. Add one raspberry to each leaf. Drizzle with honey and garnish with pistachio nuts.
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Prepare up to an hour ahead and store in refrigerator. Serve chilled or at room temperature.
Calories | 52.99 | |
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Total Fat | 2.71 g | |
Saturated Fat | 1.32 g | |
Cholesterol | 4.66 mg | |
Sodium | 43.96 mg | |
Total Carbohydrates | 6.02 g | |
Dietary Fiber | 2.44 g | |
Protein | 2.09 g |