The season for backyard get-togethers is in full swing! This is my go-to dish to prepare when a friend says ‘just bring a little appetizer’. I’ve lost count how many times I’ve brought this or prepared it for parties. Not only is it super simple to make but everyone always seems so impressed with it’s prettiness. I’ve made this winter version on the blog previously here but these blackberries were begging to be photographed so here’s a more summery version. Feel free to swap out any fruits you have on hand, same goes for herbs. I used a little dusting of dill on top but basil, mint, parsley – all good! Hope you all have a great weekend! Oh and side-note: I was interviewed for this article on meatless meats – it’s pretty interesting, especially if you like geeking out about this topic as much as I do!
Ingredients for the Endive Appetizer
2 to 3 endive heads
12 ounces blackberries, you may have some extra
4 ounces goat cheese
2 tablespoons yogurt, milk or cream
3 tablespoons chopped chives
finely chopped dill, parsley, basil or mint for garnish
drizzle of balsamic vinegar
Directions
To make the whipped goat cheese, mix the cheese with two tablespoons yogurt, milk or cream (whatever you have on hand) use more as needed to get a nice spreadable consistency. Add the chopped chives. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of goat cheese. Top with blackberries and then sprinkle the whole thing with chopped fresh herbs. Some chopped nuts like pecans or pistachios is also a nice addition. Finish with a generous drizzle of good balsamic vinegar.