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.
|Prep Time||20 minutes|
|Cook Time||5 minutes|
- 2 Belgian endives
- 8 oz goat cheese
- 1/3 cup olive oil should be ¼ inch in a medium frying pan
- 1 4-inch square ciabatta roll sliced into ½-inch cubes
- 1 4-inch sprig of rosemary leaves stripped and roughly chopped
- 1/4 tsp salt
- 1/2 cup pomegranate arils from about 1/2 pomegranate
- 1 lemon zest of
- other chopped herbs such as basil or mint, if desired
- 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.
- 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.
- 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.
- 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.
- Arrange and serve to guests, not including dogs, even if they are wearing bow ties.