Looking for something elegant to enjoy at your next gathering? slip into this little number! A delicious filling of creamy goat cheese, sweet, crisp pear and candied pecan cradled in a crisp endive leaf.
A few years back I had a call from a client who wanted a fancy dressy cocktail party, but did not want me to use any meat or bread products in the menu. I love a challenge and this was one of the items I enjoyed creating for her evening. Endive with Chevre, Pear and Candied Pecan is so easy to make I love it's fresh taste and know you will too!
Endive with Chevre, Pear and Candied Pecan
3 heads endive
6 ounces Chevre cheese
cracked black pepper
3 tablespoons olive oil
salt to taste
¼ cup pecans candied
Remove leaves from endive heads. Wash and pat dry.
Cut pear lengthwise( seed but do not peal) and dice 1/2. Save other half for tray garnish.
Mix chevre with 1 tablespoon of olive oil, fresh cracked pepper and pinch of salt. Fold in chopped pear and 1/2 of candied pecans. Be very gentle when mixing, best to use gloved hands.
Top each leaf with chevre mixture and arrange on platter, sprinkle with remaining pecans and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.