endive bites with goat cheese, figs, and honey
When you’re hosting, it’s helpful to have a quick, no-cook appetizer on the menu. Fresh, crisp endive leaves with creamy goat cheese and sweet honey come together seamlessly, and they’re sure to be a crowd pleaser.
MAKE AHEAD Prepare through Step 1 up to a day ahead. Cover the filled leaves with plastic wrap and refrigerate. Remove from fridge about 30 minutes before serving. 4 large heads white and/or red endive (about 30 leaves), trimmed and separated 2∕3 cup soft goat cheese 5 unsweetened dried figs, each cut into 6 pieces ½ tsp freshly ground black pepper 1 tbsp raw honey 1 Fill the bottom end of each endive leaf with about 1 tsp cheese and a piece of fig. Arrange filled leaves on a platter. 2 Sprinkle with pepper and drizzle with honey.