Stuffed endives with goat cheese, pomegranate arils, and rosemary croutons
One day I’m assembling stuffed endives, arranging them artistically on a platter, and gracefully offering them to my roommate and her dog wearing a bow tie*, and the next day I’m taking covert bites from a block of cheese out of my purse and calling my mom begging her to do my taxes. The mid-twenties are wild.
But back to the endives. Endives are crisp and dainty lettuces whose best trick is being a vessel for other tastier things. These endives are stuffed with goat cheese, a creamy, tangy base for the other morsels that get piled on top – homemade rosemary croutons, pomegranate arils, lemon zest, and any herbs you desire.
What I love most about these tulip-shaped little appetizers is that the texture changes so distinctly as you bite through them—first it’s crunchy, then creamy and smooth, and finally crisp, with juicy bursts of pomegranate throughout. They’re also simple enough to be thrown together without a recipe, but I’ve written one on the off chance you like to hear me talk as much as I like to hear myself talk.
Also, critically, these stuffed endives are quick to assemble and can be served at room temperature, which makes them a great party food if your friends are fancy and appreciate things like stuffed endives. My friends appreciate Miller Lite and have been known to chant “Man Meat” over and over again, loudly, in public. Like I said—the mid-twenties are wild. So needless to say, I just made these for myself and the roomie.
*Murphy isn’t actually allowed to have any endives, but he does wear a bow tie.