Endive Spears Stuffed With Herbed Goat Cheese

Recipe Ingredients

4 oz	113g	Soft goat cheese
2 tablespoons	30ml	Heavy cream - approximately
1 1/2 tablespoons	22ml	Finely-chopped fresh rosemary
		= (or 1 1/2 tspns dried rosemary, crushed)
1 1/2 tablespoons	22ml	Finely-chopped fresh thyme
		= (or 1 1/2 tspns dried thyme)
1 1/2 tablespoons	22ml	Finely-chopped fresh flat-leaf parsley
1 tablespoon	15ml	Minced fresh chives
		Freshly-ground black pepper - to taste
1		Endive head - (or 2 small heads) (large)
		Sweet paprika - (optional)

Recipe Instructions

In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.

Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

This recipe yields 20 endive spears.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B76) - from the TV FOOD NETWORK

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