Appetizer: Belgium – Pétales D'endive (Endive Petals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Additional 10 min

Total 20 min

Ingredients

4 small heads Belgian endive, leaves separated and trimmed
1 firm ripe pear (Bosc or Anjou), diced 1 / 4 inch
1 tsp fresh lemon juice
4 oz / 115 g goat cheese, softened
2 tbsp (30 ml) plain Greek yogurt or softened cream cheese
1 tsp finely chopped fresh thyme, plus extra leaves for garnish
1 tsp lemon zest
1 tbsp (15 ml) honey, plus more for drizzling
1 / 4 cup (30 g) toasted pecans, finely chopped
Pinch of kosher salt
Freshly ground black pepper to taste

Instructions

Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop finely.
In a bowl, whip the goat cheese with the yogurt, thyme, lemon zest, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy (1–2 minutes).
Toss the diced pear with lemon juice to prevent browning.
Arrange endive leaves on a platter. Pipe or spoon about 1 teaspoon of the whipped goat cheese into each leaf.
Top each with a small spoonful of pear, then sprinkle with toasted pecans.
Finish with a light drizzle of honey, a few thyme leaves, and a crack of black pepper. Chill 10 minutes to set and serve shortly thereafter.