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Endive Spears with Herbed Goat Cheese

The herbed goat cheese can also be served on hearts of celery or your favorite crisp crackers.

  • Yield: Makes about 24
Endive Spears with Herbed Goat Cheese


  • 4 ounces fresh goat cheese, softened
  • 3 tablespoons heavy cream
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon chopped fresh dill, plus sprigs for garnish
  • 2 heads Belgian endive, leaves separated (about 24 leaves)
  • Cracked black pepper


  1. Stir together goat cheese, cream, and oil in a small bowl until
    smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

Reviews (1)

  • GeneKelly 22 Jan, 2013

    I made these for Christmas and it was delicious! Beware - do not add any salt, the mixure is pretty salty already!

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