Endive with sweet cheese
Crisp endive with a nutty, sweet cheese dip makes an original and delicious entertainment solution.
And I usually sneak – or hide – any leftovers for a sandwich the next day.
I made this last week in France, but it translates well into life back home in New York.
- 1/2 Cup mild soft goat cheese
- 1/2 Cup cream cheese
- 5 Tablespoons fig jam
- 1/2 Cup toasted walnuts
- Dash of salt
- 1 endive
Sweet cheese dip with fig and nuts
1. Make sure both cheeses are soft and at room temperature.
In a food processor, grind the nuts finely – pulse bit by bit, because you don’t want them to become nut butter!
2. Use a wooden spoon or a sturdy spatula to fold nuts and fig jam into the cheeses. Combine well and taste for seasoning. Add a pinch of mild salt (such as a fleur de sel).
3. Wash and separate endive leaves. Fill each leaf with a teaspoon of cheese or place a bowl of the cheese in the middle for dipping.