Endive with Goat Cheese and Figs

Endive with Goat Cheese and Figs

Endive with Goat Cheese and Figs, easy on the eyes and stomach.

Crisp endive is a vehicle for goat cheese and sliced figs in this simple and pleasing small bite or appetizer. The combination of slightly bitter endive, creamy goat cheese, and sweet fig is delightful.

We used dried black mission figs here for their concentrated sweetness; if you find beautiful fresh figs, a light drizzle of honey would balance the freshness.

[Editor’s Note: Whip up this recipe and more with this standing mixer.]

Click here for more recipes by Loni and Leah!

Endive with Goat Cheese and Figs Ingredients:

  • 3 heads of endive, white and purple if available
  • 8 ounces of goat cheese (Chevre)
  • 2 Tablespoons of milk or cream, as needed to whip goat cheese
  • About 10 mission figs, thinly sliced (reserving a few whole figs for garnish, if desired)
Endive with Goat Cheese and Figs

Creamy goat cheese pairs well with sweet figs. Photo by Charles Hutchins

Endive with Goat Cheese and Figs Directions:

  1. Whip goat cheese with milk or cream using whisk attachment of standing mixer for about 1 minute until light and airy. This could also be done by hand with a whisk. If desired, scoop goat cheese mixture into a pastry bag (or heavy duty zip lock bag) fitted with a medium pastry tip.
  2. In the meantime, pull apart the individual leaves of the endive. (Note: this can be done a few hours ahead of serving, but the leaves should be chilled until ready to assemble to prevent wilting.)
  3. To assemble: Arrange endive leaves on a large plate or platter.
  4. Pipe a large dollop of goat cheese in the center of the endive.
  5. Top with a fig slice.
  6. Continue until plate is filled. Arrange whole figs in the center of the plate, if desired. These are best when served immediately, but will keep for an hour. If fresh figs are used in place of the dried figs, lightly drizzle honey over the top to balance the flavors.

Note: Another serving option would be to finely chop the figs and mix them in with the goat cheese mixture, serving in a bowl with the endive arranged as dippers.

Endive with Goat Cheese and FigsAbout Loni & Leah:

Click here for more recipes by Loni and Leah!

Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.

Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.

Endive with Goat Cheese and Figs

How did Loni and Leah meet?  Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.

Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!

Be sure to follow us on Twitter:
Leah at @leahelspeth
Loni @lalaloni

Always available by email, too:
leah.elspeth@gmail.com – Leah Dickerson
lszelfon@gmail.com – Loni Zelfon