Endive Leaves with Herbed Goat Cheese

Pull this bright and simple goat cheese stuffing together in a snap. Make it ahead and serve it for your next cocktail or dinner party!

Prep Time:  10 minutes
Cook Time: N / A
Yield: 6 Servings


  • 4 oz goat cheese, softened
  • 3 TB low fat milk
  • 3 tsp minced fresh chives, divided
  • 2 tsp minced flat-leaf parsley
  • 1 tsp fine grated lemon rind
  • 1/8 tsp kosher salt
  • 3 large heads endive


Combine goat cheese, milk, 2 tsp chives, parsley, lemon rind, and salt thoroughly in a bowl with a fork. Wash endives and separate heads into 12 leaves (trim ends as necessary). Spoon or pipe 2 tsp herbed goat cheese onto the wide end of each endive. Garnish with remaining 1 tsp chives and serve.


The herbed goat cheese can be made up to 2 days ahead and stored in a baggie or pastry bag for easier/prettier piping. The endives can be stuffed up to 4 hours before a party and stored covered with damp paper towels, wrapped in plastic wrap.