Endive Spears with Herbed Goat Cheese


  • 4 ounces fresh goat cheese, softened
  • 3 tablespoons heavy cream
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon chopped fresh dill, plus sprigs for garnish
  • 2 heads Belgian endive, leaves separated (about 24 leaves)
  • Cracked black pepper

1. Stir together goat cheese, cream, and oil in a small bowl until smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

View full recipe at SpringPad


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