Simple ingredients and classic tastes make this an elegant appetizer.
INGREDIENTS
1 pound soft fresh goat cheese
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 generous tsp grated lemon peel
3 tbsp finely chopped fresh cilantro
3 tbsp finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fesh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)
PREPARATION
- Using on/off turns, blend goat cheese, olive oil, 1 tbsp lemon juice, and lemon peel in food processor just until smooth and creamy.
- Transfer mixture to medium bowl. Stir in chopped cilantro and chives.
- Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold (can be made a day ahead and refrigerated)
- If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
- Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, corsswise into thin strips.
- Toss sliced endive with remaining 1 tbsp lemon juice in large bowl to coat.
- Arrange sliced endive on large platter. Pipe or spoon about 1 ½ tsp cheese mixture at wide end of each endive leaf.
- Place 1 very small sprig cilantro and tomato slice atop each.
- Arrange leaves in concentric circles atop sliced endive.
