Endive Spears with Spicy Goat Cheese

By Reen

Cooking Light January/February 2011

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)

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