Low FODMAP Goat Cheese Stuffed Endive with Herbs and Honey
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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
Ingredient noteA serving of up to about 2 1/2 tablespoons of ricotta cheese is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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