Stuffed Endive with Goat Cheese and Walnuts

This appetizer is a perfect balance of crisp endive leaves, creamy herbed goat cheese, pears, crispy prosciutto, toasted walnuts, and herbs. Stuffed endive is a great appetizer for all occasions from holiday get-togethers to fancy parties!

This endive recipe makes such an elegant appetizer. They look so pretty on a serving platter for holiday parties, dinner parties and more. They’re such an easy appetizer but make quite the impact on an appetizer spread!

What is Endive?

Endive, also known as chicory or witloof, is a leafy green vegetable with a slightly bitter flavor and crisp texture. You can eat endive raw in salads, grilled, sautéed, or used as a little endive boat for holding delicious toppings like this recipe!

Wondering where to buy endive? I find it at both Trader Joe’s and Whole Foods. Occasionally my local grocery stores will offer it, but Trader Joe’s usually has it year-round!

How to Make Stuffed Endive

1. Prepare the Endive:

• Carefully separate the endive leaves, discarding any outer leaves that are wilted or damaged. Some of the smaller leaves towards the center of the endive aren’t ideal as they’re too small, so I usually discard those.
• Rinse the leaves under cold water and pat them dry with paper towels.

2. Assemble the Stuffed Endive:

• Take an endive leaf and spread a thin layer of herbed goat cheese along the bottom.
• Sprinkle chopped pears, crispy prosciutto, and toasted walnuts over the goat cheese.
• Repeat with the remaining endive leaves, layering the ingredients until all are used up.

3. Drizzle with Honey and Garnish:

• Just before serving, drizzle honey over the stuffed endive.
• Sprinkle on diced chives for a pop of color and flavor!

Recipe Substitutions

I always like to give substitutions and “swap-outs” for my recipes. I want you to use what you have on hand to make life easier or adjust to your dietary needs and restrictions. Here are a few ideas…

• If you’re not a fan of goat cheese, you can substitute it with blue cheese, feta, cream cheese or ricotta. I even love to make stuffed endive with Boursin cheese.
• Don’t have Belgian endive on hand? Try using butter lettuce or romaine lettuce leaves as a substitute.
• Feel free to swap out the pear for apple, pomegranate seeds, or dried cranberries.
• Vegetarian? Skip the prosciutto or substitute it with bacon.
• Swap out the honey for balsamic vinegar or balsamic glaze.
• Change up the herbs to garnish your stuffed endive. You could use fresh parsley, basil, or green onion.
• You can leave off the walnuts or swap them out for pecans, pine nuts, almonds, pistachios or cashews.

Tips for Making the Best Stuffed Endive

• Ensure the goat cheese is softened to room temperature for easier spreading.
• Crisp the prosciutto in a skillet over medium heat until it becomes crispy then crumble.
• I highly recommend taking an extra minute or two to toast your nuts. It makes them so much better! Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them.

Prepping Stuffed Endive in Advance

You want to assemble the stuffed endive just before serving, but there are a few steps you can take in the days leading up to serving them to help you save some time!

• Crisp your prosciutto and store in a container at room temperature for up to 2 days.
• Toast your walnuts and store as well.
• If you do have to chop your pears in advance, give them a quick spritz with lemon juice to prevent browning.

More Easy Appetizers That We Love:

• Garlic & Herb Cheese Appetizer (fancied up Boursin!)
• Goat Cheese Bake with Fig Jam & Pecans
• Whipped Feta Dip
• Cucumber Bites
• Baked Brie with Fig Jam

If you give these goat cheese endive bites a try, I’d love for you to leave us a rating and comment below! Enjoy!