Cookbook author Belinda Smith-Sullivan made Endive, Pear and Goat Cheese Boats – one of her favorite brunch dishes. Look for Belinda’s new cookbook Let’s Brunch: 100 Recipes for the Best Meal of the Week wherever you buy books.
ENDIVE, PEAR AND GOAT CHEESE BOATS
This appetizer requires no cooking. It is easy to prep and pack up in separate containers for quick assembly at your destination if you are taking this to a brunch party. Nothing unhealthy here!
SERVES 15 TO 20
5 Belgian endive, ends trimmed and leaves separated
4 ounces spreadable goat or blue cheese, or crumbly types if preferred
1 large pear (about 8 ounces), cored and cut into small cubes
1 cup chopped dried figs
1 cup chopped toasted walnuts Honey, for drizzling
Discard any flawed outer leaves. Spread each leaf with a small amount of cheese on the core end and mound on a small spoonful of chopped pear and figs. At this point, if not serving immediately, place in refrigerator. When ready to serve, sprinkle with a small number of nuts and drizzle with honey.