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How To Make An Endive Appetizer

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How To Make An Endive Appetizer
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Fresh and fabulous collections are making their way down Los Angeles catwalks, ending with drinks and appetizers at an exclusive VIP party. Who's invited? Well, you of course! Celebrity caterer to the stars Wade Williams is going to show you how to make your own hors d'oeuvre fit for any fashionista! Enlarge Fresh and fabulous collections are making their way down Los Angeles catwalks, ending with drinks and appetizers at an exclusive VIP party. Who's invited? Well, you of course! Celebrity caterer to the stars Wade Williams is going to show you how to make your own hors d'oeuvre fit for any fashionista!

Step 1: Endive In

  • 1 endive, small to medium in size
  • ½ cups (120ml) goat cheese, room temperature
  • ¼ cups (60ml) fig, fresh before dried
  • ¼ cups (60ml) carmelized pecan, prepare this before
  • ¼ cups (60ml) honey
  • ¼ cups (60ml) raw pecans
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • ¼ tsp cinnamon

Step 2: Get Your Goat

Make sure that the goat cheese is nice and soft and not right out of the refrigerator.

What you're going to do is take a pinch of the goat cheese, about a teaspoon, and put it on the endive. You can use a spoon but it's much more fun with your fingers.

Step 3: Gettin' Figgy With It

Fresh fig is only available in the fall. If you don't have any fresh fig around you, you can go to the store and get some dehydrated figs and that will work the same but it won't be as fresh. Place a thin slice of fig right on top of your goat cheese.

Step 4: Get Nutty

My secret to this recipe is caramelized pecans. To make caramelized pecans, toss honey, brown sugar and cinnamon with raw pecans until well coated and spread them out on a baking sheet. Cook at 350 degrees for ten minutes and let cool and then you're good to go.

After a pecan is sufficiently cooled, place it onto the goat cheese next to the sliced fig.

Step 5: Gimme Some Honey

Honey adds a lot of flavor to the endive and makes it look really pretty. From a squirt bottle, drizzle about a 1/2 teaspoon back and forth on the endive.
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