Endives with goat cheese, pomegranate arils, and rosemary croutons
Servings Prep Time
20endives 20minutes
Cook Time
5minutes
Servings Prep Time
20endives 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Carefully pluck leaves from the endive, discarding any that are brown or misshapen, aiming for about 10 usable leaves per endive. Fill each endive cup with a scant tablespoon of goat cheese.
  2. Heat olive oil in a medium-sized frying pan over medium heat until it shimmers. Add cubes of bread to the hot oil, using a spatula to arrange them so that all are directly in the oil.
  3. Cook for one minute, then add rosemary and turn croutons regularly for another two minutes or so, until all are golden brown. Drain croutons on a paper towel and sprinkle with salt. Arrange croutons, approximately 3-4 per endive, on top of goat cheese.
  4. Fill in the remaining sections of the endive cup where there is exposed goat cheese with pomegranate arils, then lightly sprinkle lemon zest on each endive cup. If desired, sprinkle with additional tender herbs, such as basil or mint.
  5. Arrange and serve to guests, not including dogs, even if they are wearing bow ties.