Lactose Free Goat Cheese Stuffed Endive with Herbs and Honey

Total time15 min

Prep time15 min

Cook time0 min

Lactose Free Goat Cheese Stuffed Endive with Herbs and Honey

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Ingredients

4 servings

2 heads belgian endive
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4 oz fresh goat cheese (chèvre), at room temperature
2 tbsp fresh ricotta
Ingredient note
A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
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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