Seared endives with balsamic vinegar, stone ground dijon mustard, prosciutto and goat cheese
Adorable little endives seared until slightly crispy and topped with balsamic vinegar, dijon mustard, creamy goat cheese and prosciutto. These are the perfect easy and delicious appetizers to serve at any party, holiday, or just for yourself to enjoy!
Ingredients
- 6 Endives sliced in halves (will make 12 little appetizer bites if you cut them in half and 18 if you cut them into thirds)
- Balsamic vinegar
- Crumbled goat cheese
- Coarse ground dijon mustard
- several slices of prosciutto or other cured meat
- Extra virgin olive oil
- Garlic powder
- Salt and pepper
Instructions
- Cut off the very end of each endive, making sure to cut only a very thin slice just to toss the end out. You don’t want to take off too much, because you will still want the leaves to stay attached to the base so they don’t separate, so the endive keeps its shape.
- Cut each endive in half, or if it is a larger one, into thirds. Again, take care when cutting to keep the base intact as much as possible. A few leaves will fall off, but that is ok.
- Heat a tablespoon of oil in a large skillet on medium heat. Add the endive halves, cut side down, onto the oil for about 2-3 minutes on each side, until lightly browned.
- Place them on a paper towel to remove excess oil, then transfer to a plate or serving dish. To each endive add a pinch of salt, pepper, and garlic powder. Add a drop or two of balsamic vinegar, dijon mustard, a slice of prosciutto, and a few crumbles of goat cheese to each endive, to your liking. Enjoy!
Notes
I did not include specific measurements for most of the topping ingredients in this recipe because it is so variable. After you have the endives seared you basically add these on to your liking: as much or little of these to each endive as you desire! You can also mix up the variety on these and switch the different toppings in any way you’d like. If you just want to add the spices + balsamic vinegar and enjoy it without the other ingredients, that is great too! I personally like them with all of the toppings, especially with extra dijon mustard and goat cheese!