Basil Blackberry Endive
My favorite thing about this appetizer is how simple and easy it is to put together. The fact that you can make this ahead of time is also a nice bonus! I promise this will become your next go to app for this spring.
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Basil Blackberry Endive
"Tastes like spring" was the first thing my clients said when they tasted this wonderful little bite. It is a perfect appetizer for any gathering with a large crowd. The basil with the touch of lemon adds a freshness to the bite that leaves you wanting more and more.
Ingredients
- 3 Belgian endives
- 2 ounce goat cheese (room temp)
- 12 ounce pint of blackberries (rinsed and dried)
- 4 Tbsp heavy cream
- 1 Tbsp packed chopped fresh basil
- 1 tsp lemon juice
- Salt & freshly ground pepper to taste
- Balsamic glaze for drizzling
Instructions
- Prepare the endive leaves. Cut off the end of the endive and carefully pull each leaf off.
- In a bowl, stir together the goat cheese, heavy cream, basil, lemon juice, salt and pepper. Stir until whipped together. Place in a piping bag for easy assembly. (You can also use a ziplock bag.)
- Using the tray you want to use for serving, arrange the endive leaves neatly in a row. Cut the tip of the piping bag and gently squeeze about 1 tsp of whipped goat cheese at the bottom of each leaf. Place a blackberry on top of the whipped goat cheese and drizzle with the balsamic glaze. Bon Appétit!
Not all balsamic glazes are made the same so make sure to use a high quality one. My favorite glaze is Olivier 25 year barrel-aged.
