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Endive Spears with Spicy Goat Cheese

By

Cooking Light January/February 2011

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1/2 cup (4 ounces) goat cheese
  • 1/3 cup plain fat-free Greek yogurt
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, pressed
  • 1 1/4 teaspoons Hungarian sweet paprika, divided
  • 36 Belgian endive leaves (about 3 heads)

Details

Servings 6

Preparation

Step 1

1. Combine first 5 ingredients and 1 teaspoon paprika in a medium bowl; mash with a fork until smooth. Top each endive leaf with about 1 teaspoon cheese mixture. Sprinkle remaining 1/4 teaspoon paprika evenly over cheese mixture

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