Endive & Chèvre Boats

User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

This yummy, no bake appetizer or side is quick and makes a nice presentation. This recipe serves 4 but can easily be doubled or tripled to serve a crowd.

Serving size: 2-3 boats per person

This recipe came about one afternoon when I had endive and chèvre in the refrigerator that was on the edge of going bad. My 4 year old isn't big on salad but she loves food she can eat with her hands, so I decided to see if this would convince her to eat more than a bite.

I chose the rest of the ingredients based on what I had on hand or in the garden at the time.

We have also made this dish with just chèvre and candied pecans mixed together and it's also very good, but I like the freshness of the herbs and bell pepper with the sweet crunchy pecans.

What I also like about this dish is it allows me to cook with my daughter. She loves to cook with us and all the knife prep can be done quickly either before we start or while she is drying and arranging the endive.

Ingredients You'll Need

Approx 6 ozs Plain Fresh Chèvre
1-2 Small Heads of Endive
1/2 Sweet Red Bell Pepper
1-2 Springs Fresh Tarragon
1 small Bundle Fresh Parsley
3-4 Tbs finely chopped Candied Pecans


Add chèvre to mixing bowl and set aside. Finely chop bell pepper, add to chèvre. Removes leaves from stems of tarragon and a few stems of parsley, reserve remaining parsley for garnish (you can use more or less herbs depending on your taste). Chop leaves finely and add to chèvre and bell pepper.

Gently mix the chèvre, bell pepper, herbs and pecans together by hand until just combined and set aside in the refrigerator.

Cut the end of the endive and divide leaves, using only the leaves large enough to hold filling. Rinse and dry all usable leaves.

Remove chèvre filing from the refrigerator and fill each endive leave with approximately 1 tbs of filling. It may take more or less filing depending on the size of the endive leaf, just don't overfill.

Once all leaves are filled and arrange on platter, chop remaining parsley and top each leaf with remaining candied pecans and parsley. Serve immediately or cover and return the refrigerator until needed.

Endive boats can be prepared several hours ahead and stored in the refrigerator until needed.

Questions, Comments & Reviews

More Great Recipes: Appetizer
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies