Stuffed Belgian Endive

1. 1

   Dice peeled pear into very small chunks.

2. 2

   Saute in butter over high heat until it begins to brown and caramelize.

3. 3

   Cool in refrigerator.

4. 4

   Mix goat cheese and cream cheese in a mixer or food processor until well blended.

5. 5

   Add the cooled pear and mix for a few seconds.

6. 6

   Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.

7. 7

   Place filling into each leaf and top with half of a walnut half.

8. 8

   Filling may be made a day ahead of time, but assembly should be done at the last minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.