Endive Appetizer with Goat Cheese and Bacon Bits
Crisp endive leaves filled with creamy goat cheese and topped with crunchy bacon bits, finished with a drizzle of honey and balsamic glaze. A quick, elegant appetizer that balances bitter, sweet, and savory flavors.
- Total time
- 20 min
- Servings
- 6
- Calories
- 180
- Protein
- 8g
Ingredients
- 3 whole endive heads
- 4 oz goat cheese
- 4 slices bacon slices
- 1 tbsp honey
- 1 tbsp balsamic glaze
- 1 tsp olive oil
- ¼ tsp black pepper
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels, then crumble into bits.
- 2
Trim the base of the 3 endive heads and separate into individual leaves. Pat dry with paper towels.
- 3
In a small bowl, mix the 4 oz goat cheese with the 1 tsp olive oil and 0.25 tsp black pepper until smooth and spreadable.
- 4
Spread about 1 tsp of the goat cheese mixture onto the base of each endive leaf, filling about halfway.
- 5
Top each leaf with the crumbled bacon bits, dividing evenly among all leaves.
- 6
Drizzle the 1 tbsp honey and 1 tbsp balsamic glaze over the filled leaves just before serving.
- 7
Arrange on a platter and serve immediately, while the leaves are crisp.
Tools you’ll need
- skillet
- small bowl
- knife
- cutting board
- paper towels
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