Belgian Endive Stuffed With Lower Fat Goat Cheese Recipe

1. 1

   Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain.

2. 2

   Cover with plastic wrap and chill for up to 2 days for thicker cheese.

3. 3

   Throw away the whey.

4. 4

   Place the cheese in a medium size bowl.

5. 5

   Add in the chives, thyme, parsley and pepper and stir well to combine.

6. 6

   Any cheese left over can be stored in the refrigerator, covered, for up to a week.

7. 7

   Arrange 24 Belgian endive leaves on a platter.

8. 8

   Place a Tbsp.

9. 9

   of goat cheese on each and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.