More and more, I am leaning towards true “finger food” appetizers. It can be difficult at parties to assemble a whole plate of items to scoop and shovel, all while trying to balance a drink in one hand and also clutching a napkin somehow to fix all the blunders that happen along the way. Sometimes I just want to stand by the food table with my beverage and (politely) scrounge! That’s why I love appetizers like bruchettas, crostinis, and now, endives.
Endive appetizers are all over Pinterest recently. It’s a great gluten-free option that feels light and looks absolutely lovely. One of my favorite endive recipes comes from Anna Carl at The Yellow Table: Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette. Anna made this recipe for her sister’s bachelorette party earlier this year, and I have been dying to try out endives for myself ever since!
When I needed a dish to bring to my dear friend Julianne’s bridal shower a few weeks ago, I had the perfect opportunity. I knew I wanted an endive recipe that was vegetarian and simple, so after a bit too much Internet browsing, I landed here: Endives with Goat Cheese and Pomegranate.
Amazing! The dish came out looking like flower petals, and it was perfect for a spring shower. Trader Joe’s has been selling handy packaged endives recently, which I highly recommend. Simply trim the ends, separate the leaves, then fill each leaf with a small scoop of goat cheese followed by a few pomegranate seeds (also sold seeded and ready at TJ’s!), a dollop of honey, and freshly ground black pepper. The best part is that endives are easy to eat, and you don’t have to feel too guilty enjoying a few. Yum!