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
Preparation
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.
