- 4 oz goat cheese softened
- 3 tbs heavy cream
- 1 tbs minced fresh chives additional for garnish
- 1 tbs minced flat-leaf parsley
- 1 tsp fine grated lemon zest
- 1/4 tsp kosher salt
- 3 large heads endive
Combine goat cheese, cream, chives, parsley, lemon zest, and salt thoroughly in a bowl with a fork.
Wash endives and separate heads into leaves (trim ends as necessary). Spoon or pipe herbed goat cheese onto the wide end of each endive.
Garnish with chives and serve.
The herbed goat cheese can be made up to 2 days ahead and stored in a baggie or pastry bag in the fridge. The endives can be stuffed up to 4 hours before a party and stored covered with damp paper towels, wrapped in plastic wrap in the fridge. Swap in any mix of herbs you have on hand - tarragon or basil would also work here.