Endive with Goat Cheese Fig and Honey Glazed Pecans
Elevate your appetizer game with this sophisticated yet simple recipe for Endive with Goat Cheese, Fig, and Honey-Glazed Pecans. Crisp endive leaves serve as the perfect edible vessel for a creamy dollop of tangy goat cheese, sweet bursts of chopped dried figs, and irresistibly crunchy pecans caramelized in a buttery honey glaze infused with aromatic rosemary. A touch of cracked black pepper and an optional drizzle of balsamic glaze add layers of complexity to every bite. Ready in just 20 minutes, this elegant dish is ideal for entertaining, offering a perfect balance of sweet, savory, and earthy flavors that will impress any crowd. Perfect as a holiday party starter, brunch centerpiece, or a light yet decadent snack!
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Recipe Information
Ingredients
- 3 heads Endive
- 4 oz Goat cheese
- 6 pieces Dried figs
- 1 cup Pecans
- 3 tbsp Honey
- 1 tbsp Unsalted butter
- 1 tsp Fresh rosemary
- 1 pinch Salt
- 1 pinch Cracked black pepper
- 1 tbsp Balsamic glaze (optional)
Instructions
1. Separate and wash the endive leaves, then pat them dry. Arrange them on a serving platter or plate.
2. Chop the dried figs into small pieces and set them aside.
3. In a medium skillet over medium heat, melt the butter. Add the pecans and cook for 1 minute, stirring occasionally.
4. Add the honey, rosemary, and a pinch of salt to the skillet. Stir to coat the pecans evenly and cook for an additional 2-3 minutes until the pecans are glazed and shiny. Remove the pecans from the skillet and spread them on a piece of parchment paper to cool.
5. Using a small spoon or piping bag, add about 1 teaspoon of goat cheese to the base of each endive leaf.
6. Top each leaf with a few pieces of chopped dried figs.
7. Once cooled, roughly chop the honey-glazed pecans and sprinkle them over the goat cheese and figs on each endive leaf.
8. Optionally, drizzle a small amount of balsamic glaze over the assembled endive leaves for an extra layer of flavor.
9. Finish with a light sprinkle of freshly cracked black pepper and serve immediately.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 86.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
