Crisp and unique, endive continues to delight the palates of millions of people the world-over. Endive can be boiled, braised, or served fresh in salads and hors d’oeuvres. Its delightfully crisp texture pairs well with other vegetables and fruits, too.
In the following recipe, provided by Sun-Maid Growers of California, endive’s slightly bitter taste helps to bring out the sweetness of the raisins and the complex flavors of the goat cheese.
You might try pairing this dish with wine that is light and whimsical like a Riesling. Or perhaps with a Sauvignon Blanc or a citrusy Albarino. Creamy chardonnays, very berry Syrah would also go well with it because of the earthy flavor and texture of the goat cheese.
This recipe yields about 2-1/2 dozen appetizers.
3 heads white or red California Endive
1/2 cup Sun-Maid Raisins
2 tablespoons orange or apple juice
8 ounces goat cheese or cream cheese, softened
1/4 cup sun-dried tomatoes in oil, finely chopped
1/4 cup fresh basil, chopped
1 clove garlic, minced
1/4 teaspoon red pepper flakes, crushed
Basil sprigs for garnish
Combine the raisins with the juice and microwave it at high power for 45 seconds. Let the mixture stand for 2 minutes. Combine the cheese, basil, tomatoes, garlic and pepper flakes in a bowl. Slowly stir in the raison mixture. Trim the ends off of the endive and separate the heads into spears. Spread the cheese mixture onto the endive spears and arrange them in spoke fashion on a serving platter. Either serve them immediately or cover and chill them for up to 2 hours. Garnish the dish with basil sprigs.
For more delicious endive recipes, please visithttp://www.endive.com/recipes.
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