Honey Goat Cheese, Apricot & Bacon Stuffed Endive

Honey Goat Cheese, Apricot & Bacon Stuffed Endive

YIELD: Makes 24 appetizers


8 oz. - log goat cheese, softened

2 T - honey

3 T - cream

2 T - chopped fresh dill and/or tarragon

1/2 tsp. - kosher salt

1/2 tsp. - cayenne pepper

1/4 cup - dried apricots, diced

6 - slices bacon, cooked crisp, drained and chopped

2 - heads endive or enough for 24 leaves

extra honey for drizzling


Wash and separate the endive leaves and pat dry.

In a medium bowl, mix together the goat cheese, honey, 2 T cream, fresh herbs, salt and cayenne pepper until smooth and well combined. Add an additional tablespoon of cream if needed to create a smooth whipped mixture. Fold in the chopped apricots and chopped bacon until combined.

Fill each leave with 1 T of the goat cheese filling. Garnish with a bit of fresh herb and serve with additional honey for drizzling.


To prep ahead, prepare the goat cheese mixture leaving out the bacon until you are ready to assemble the endive, this will assure it stays crispy! This spread is delicious with crackers or crostini as well.