Appetizers can easily add up to hundreds of calories so I am always on the outlook for some “lighter” lower calorie options. Using endive instead of bread or crackers instantly saves tons of calories without sacrificing flavor. An added bonus is that endive leaves make for an impressive presentation. This is a lovely combination of textures and flavor. Don’t stop with this recipe, be creative with your favorite spreads and try serving them up with endive instead of bread or crackers.
The toasted walnuts glazed with honey are a nice contrast to the slightly bitter flavor of the endive and the sweet taste of the fresh orange. No oranges on hand – no problem – fresh strawberries or raspberries would also work well.
The drizzle of blasamic vinegar is the finshing touch. Each bite is a party for your taste buds! In my excitement to photograph these I forgot to sprinkle them with the chopped chives. Silly me!
Endive Stuffed with Goat Cheese & Walnuts
- 1/3 cup coarsely chopped walnuts
- 2 tablespoons honey, divided
- Cooking spray
- 1/4 cup balsamic vinegar
- 3 tablespoons orange juice
- 16 Belgian endive leaves (about 2 heads)
- 1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
- 16 small orange sections (about 2 navel oranges)
- 1 tablespoon minced fresh chives
- 1/4 teaspoon cracked black pepper
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Amount per serving Calories: 92, Fat: 4.5g, Saturated fat: 1.1g, Protein: 2.5g, Carbohydrate: 11.9g, Fiber: 2g, Cholesterol: 3mg, Sodium: 29mg, Calcium: 43mg WWPP 3
Recipe Adapted from Cooking Light SEPTEMBER 2001
We are having unseasonably cool weather for this time of year and with it comes illness. Hubby Tom has come down with a terrible flu/cold bug complete with running a temperature, hacking cough, sore throat and an achy body. Yucky! I am going behind him with the antibacterial wipes and disinfecting everything he touches.
I’m knee deep into Spring cleaning. I’m a little late getting started this year but I wanted to wait until the college kids were available to help. As I am going through the kitchen cupboards (which are now sparkling clean, neat and organized) I am weeding through my excess of dishes and dividing them up into boxes for the kids. A person can only use so much Tupperware! It’s a win, win situation for everyone. It’s funny how we spend years and years accumulating things only to discover that less is more. The fewer things we have, the easier it is to maintain and keep a neat and clean environment. Live and learn.
We have ribs and the all the trimmings for a great BBQ meal but I am not even sure that is going to happen this weekend since the “grill master” is not well. I have never mastered running the BBQ grill, that has always been his domain. Never too late to learn I guess but I hate to experiment with ribs!
To your health!
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Have your tried endive?
What’s your favorite low calorie appetizer – share your recipe or leave a me a link to it.