Provençal Goat Cheese in Endive

Provençal Goat Cheese in Endive Photo: John Kernick; Stylist: Amy Wilson


  • 5 ounces (2/3 cup) soft mild goat cheese, at room temperature
  • 3 tablespoons 2% reduced-fat milk
  • 1 1/2 teaspoons honey
  • 1 1/4 teaspoons Herbes de Provence
  • Pinch of salt
  • 16 outer red endive leaves (2 to 3 endives)


1. Stir together cheese, milk, honey, herbs, and salt in a bowl until combined. Spoon 2 teaspoons of mixture into each leaf.

    Prep: 15 minutes
  • Yield: Makes 8 servings (serving size: 2 filled leaves)

Nutritional Information

Calories per serving: 78
Fat per serving: 5.2g
Saturated fat per serving: 3.6g
Monounsaturated fat per serving: 1.2g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 5g
Carbohydrate per serving: 3g
Fiber per serving: 1g
Cholesterol per serving: 11mg
Iron per serving: 1mg
Sodium per serving: 115mg
Calcium per serving: 49mg

Good to Know

Goat cheese stands alone among other cheeses with its creamy texture and typically mild flavor. Here, it blends perfectly with endive leaves for a tasty amuse-bouche.

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