Food and Recipes Appetizers Stuffed Endive with Herbed Goat Cheese These bite-sized vegetable appetizers are big on flavor and absolutely gorgeous on a tabletop. As a vessel for the creamy herbed goat cheese, Belgian endive lettuce has a crisp texture and a sweet flavor with slightly bitter undertones. Topped with this herby goat cheese mixture, the lettuce becomes a delicious delicacy. The goat cheese stuffing, made from a creamy combination of crumbled goat cheese, softened cream cheese, lemon zest, chives, parsley, and tarragon, is full of sophisticated flavor. Not a fan of tarragon? You can sub in whichever herbs you like, or even add a little bit of spice for a deeply Southern twist. When choosing a goat cheese, opt for a local brand of full-fat cheese—with goat cheese, it is easy to taste the quality of the brand. No matter which cheese you choose, when combined with these flavorful herbs, the stuffing will certainly be a hit. This holiday appetizer is simple, attractive, and delicious—perfect for a last minute addition to your table. If desired, include red Belgian endive leaves along with the green, to make this "wreath" look more Christmassy. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines Published on November 8, 2016 Print Share Share Tweet Pin Email Photo: Laurey W. Glenn Active Time: 15 mins Total Time: 15 mins Yield: Serves 12 (serving size: 2 stuffed endive leaves) Ingredients 1 ounce goat cheese, crumbled (about 1/4 cup) 2 ounces cream cheese, softened (about 1/4 cup) 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 1/2 tablespoons thinly sliced fresh chives, divided 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided 2 1/2 teaspoons finely chopped fresh tarragon, divided 24 green Belgian endive leaves (about 2 heads) Directions Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves. Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately. Print