Monday, February 22, 2010

Spicy Chevre Stuffed Endive Cups (Using mustard greens in the garnish)

This month's Iron Chef in my local food adventures group featured mustard greens as the secret ingredient.
I adapted an appetizer that used basil as an herb in the mix by using mustard greens instead. The mustard greens are in season now along with the rest of the ingredients. I liked the racy flavor of the greens, too.

The original recipe called for the filling to be in phyllo "purses" and baked with the greens and orange zest and red peppers added as garnish for service. I like the endive better.

Spicy Goat Cheese Stuffed Endive Cups

½ cup roasted walnut pieces
¼ cup roasted and peeled red peppers (if bottled, rinse thoroughly and pat dry)
4 oz soft goat cheese (Cow Girl Creamery sells a good one)
1 teaspoon Asian chili sauce
1 teaspoon lemon or lime zest (I like the lime which was used with the mustard greens version)
2 tablespoons chopped chives
2 tablespoons chopped mustard greens (basil or mint may be substituted)
½ teaspoon orange zest

Endive lettuce separated into individual leaves and washed – these are the cups

(Orange, chives and red pepper are missing)

In a bowl combine goat cheese, chives, lemon zest and chili sauce – mix well
Slice red pepper and chop
Place a dollop of the cheese mixture in each endive cup
Top with walnut pieces, some red pepper, some mustard greens, and some orange zest.
Refrigerate until ready to serve.

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