Food & Cooking Recipes Appetizers Endive Spears with Herbed Goat Cheese 3.2 (47) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 8 Yield: 24 Herbed goat cheese with chopped dill and an olive oil drizzle pairs perfectly with crisp endive spears for an appetizer, and can also be served on hearts of celery or your favorite crisp crackers. Ingredients 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 Directions Stir together goat cheese, cream, and oil in a small bowl untilsmooth. 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. Rate it Print