A Happy Holiday Hors D'oeurve - KilKenney Kitchen

Yes, I absolutely, had to look up how to spell Hors d’oeuvre – I usually use the word appetizer (which I can spell) but I couldn’t resist the alliteration on this one.

My favorite holiday week is upon us. Thanksgiving highlights so many of the things I’m grateful for in my life; family, health, friends, good food, my wonderful kitchen and laughter.

I posted the Thanksgiving Recipe Roundup last week and I hope you find a few goodies to enjoy at your Table or party on Thursday. All the recipes are easy, delicious and, of course, gluten free.

I am excited to share a perfect holiday Hors d’oeuvre with you this week. This Endive with Goat Cheese, Honey and Pecans was the surprise hit at a party I catered a couple of weeks ago and has quickly become my go-to holiday recipe.

SONY DSC — The perfect holiday appetizer

I made some this week and I they disappeared almost before I could get this picture. The cheese, honey and pecans work equally well on your favorite cracker, so don’t let a lack of Endive stop you from trying this fantastic recipe.

I hope you enjoy these lovelies throughout the holiday season too.

Endive with Goat Cheese, Honey and Pecans

This beautiful and easy appetizer is full of flavor. It's the hit every time I make it and the perfect dish to serve throughout the holidays.

Servings people

Prep Time 15

Total Time 15

Ingredients

8 ounces Chevre or other soft goat cheese
2 tablespoons sour cream or plain yogurt
1 pinch kosher salt
3 tablespoons honey or maple syrup
12 leaves Belgian Endive I like Trader Joe's
2 tablespoons pecan halves

Instructions

Soften the goat cheese. I usually leave it out for a few hours, or overnight. I love the chèvre from my friends at Singing Hills Dairy, but when that is not available, I like the Trader Joe's plain chèvre
Place the softened goat cheese in a bowl and whip it a bit with a fork until it's smooth and creamy.
Add the sour cream and mix it in until the cheese is smooth
Add a pinch of salt and stir
Add the honey, one tablespoon at a time, tasting after each addition until you like the flavor. I usually add 2 tablespoons to 8 ounces of goat cheese, but adjust it to your liking
Grab your Belgian Endive - I usually find it at Trader Joe's. (If you can't find it or don't like it, just use your favorite cracker for this recipe)
Spread each endive leaf with a teaspoon or so of the goat cheese mixture
Chop the pecans into small pieces
Add a few pecan pieces to each endive leaf and drizzle each with a touch of honey
Serve to your favorite people. These never last long, so be careful not to leave them on the counter for your family to steal! Refrigerate any leftovers, or before the party.