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goat cheese extra-virgin olive oil lemon juice generous fresh cilantro fresh chives endive cilantro grape tomatoes
Viewed: 15 - Published at: 2 years agoIngredients
- 1 pound soft fresh goat cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 generous teaspoons grated lemon peel
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons finely chopped fresh chives
- 8 long slender heads of Belgian endive
- Very small fresh cilantro sprigs (for garnish)
- 6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)
Method
- Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy.
- Transfer mixture to medium bowl.
- Stir in chopped cilantro and chives.
- Season cheese mixture to taste with salt and pepper.
- Cover and refrigerate until cold.
- (Can be made 1 day ahead.
- Keep refrigerated.)
- If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
- Cut off and discard root ends of endive.
- Separate leaves.
- Cut cores, with some smaller leaves still attached, crosswise into thin strips.
- Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat.
- Arrange sliced endive on large platter.
- Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf.
- Place 1 very small sprig cilantro and tomato slice atop each.
- Arrange leaves in concentric circles atop sliced endive.
- (Can be made 4 hours ahead.
- Cover and chill.)
