Make The Perfect Warm Weather Hors d' oeuvre!
When the warm weather comes around, we tend to eat a little less and certainly enjoy lighter fare. This little gem is the perfect hors d oeuvre to serve friends with cocktails before dinner. Surprisingly flavorful with the tang from the goat cheese, the crunch from the walnuts, the saltiness from the caviar (optional) and the clean citrus flavor from the blood oranges!
ENDIVE STUFFED WITH GOAT CHEESE, BLOOD ORANGE AND WALNUTS
Ingredients
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup white balsamic vinegar
3 tablespoons blood orange juice
16 Belgian endive leaves from about 3 heads (larger leaves work better for stuffing)
8 ounces goat cheese, or less, to taste
16 small blood orange sections or supremes (from about 3 blood oranges)
Microgreens or chives, as needed, for garnish
Freshly ground black pepper.
Directions
Heat oven to 350 degrees F.
Combine walnuts and 1 tablespoon honey and spread on a baking sheet lined with a silicone mat (Silpat). Bake for 10 minutes, stirring after 5 minutes.
Combine the balsamic vinegar, blood orange juice and the remaining tablespoon of honey in a small saucepan. Bring mixture to a boil over high heat, and reduce to 3 tablespoons, about 5-6 minutes.
Spread about 2 teaspoons of goat cheese on the bottom of each endive leaf. Top goat cheese with 2 orange sections and 1 teaspoon walnuts and drizzle with the balsamic and blood orange reduction. Garnish with microgreens and freshly ground black pepper.
Share this recipe from The Perfect Warm Weather Hors d' oeuvre! with your friends and groups
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