Stuffed Belgian Endive

Stuffed Belgian Endive

Ingredients

6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof)
leaves separated

Directions

Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves. Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.