Interstitial Cystitis Friendly Goat Cheese Stuffed Endive with Herbs and Honey
Total time15 min
Prep time15 min
Cook time0 min
4.6(28)
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Learn more →Ingredients
4 servings
- 2 heads belgian endive
- 4 oz fresh goat cheese (chèvre), at room temperature
- 2 tbsp fresh ricotta
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For serving
- 1–2 tbsp honey, for drizzling
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh parsley leaves (optional)
Instructions
- 1
Separate the endive leaves by trimming a thin slice from the base of each head and gently pulling the leaves apart. Arrange 12–16 of the largest, most cup-shaped leaves on a serving platter; reserve any small inner leaves for another use.
- 2
In a mixing bowl, combine the goat cheese, fresh ricotta, chives, parsley, thyme, olive oil, and sea salt. Stir with a spatula until smooth and evenly blended.
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