Endive, Chevre & Pepitas Appetizer
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) and seasoned the chevre with pepper - equally delicious.