Boursin Cheese Stuffed Endive Recipe
roasted beets and toasted walnuts
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Ingredients
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Vegetables
Cheese
Nuts
Seasoning
Method
Preparation
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until fork-tender. Allow them to cool, then peel and chop into small cubes.
- 2
Toasting Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool. Chop coarsely.
Assembly
- 3
Stuffing Endive
In a mixing bowl, combine the chopped roasted beets, Boursin cheese, fresh parsley, salt, and black pepper. Mix until well combined.
- 4
Filling Endive Leaves
Take each endive leaf and spoon a generous amount of the beet and Boursin mixture into the base of each leaf. Arrange the stuffed leaves on a serving platter.
- 5
Garnishing
Sprinkle the toasted walnuts over the stuffed endive leaves for added crunch and flavor.