Tastes of Harvest - Endive, Chevre & Pepitas Appetizer

Fall has arrived, festive gatherings with family and friends will soon consume our weekends, so it's time to ponder the possibilities of easy, delicious appetizers. It doesn't get much simpler than this endive & chevre combination. In fact, use this recipe as a guide for endive appetizers: endive leaves act as the carrier, fill with cheese (blue, gorgonzola, chevre) top with roasted nuts (walnuts, almonds, pistachios, pepitas) and lightly drizzle with honey. We picture enjoying this endive, chevre & pepitas appetizer outdoors with a glass of crisp white wine in-hand. Happy fall, everyone!



Roasted pepitas

Red and White California Endive

Chevre (Laura Chenel)




Roast pepitas at 325 degrees for 13-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each spear with about one tablespoon of chevre. Sprinkle pepitas* on top of cheese, fan leaves out on a platter and drizzle lightly with honey.

*Not a fan of pepitas? We swapped them out (see photo above) and seasoned the chevre with pepper - equally delicious.