en­dive bites with goat cheese, figs, and honey

Yoga Journal - - Live Well -

SERVES 10

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.

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