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Apple-Pancetta Stuffed Endive


  • 2 ounces pancetta, chopped
  • 3 tablespoons chopped celery
  • 3 tablespoons chopped shallot
  • 1/3 cup chopped cooking apple, such as Gala, Jonathan, or Cortland
  • 12 Belgian endive leaves (about 1 large head)
  • 1 ounce semisoft goat cheese (chèvre), crumbled
  • Snipped fresh chives

In medium skillet cook pancetta, celery, and shallot over medium heat 5 minutes, stirring occasionally. Add chopped apple. Cook 3 to 4 minutes more or until apple is just tender and pancetta is browned and just crisp. Remove from heat; cool 5 minutes.

Spoon about 2 teaspoons apple mixture into cup of each Belgian endive leaf. Top apple mixture evenly with goat cheese and garnish with chives. Makes about 12 hors d’oeuvres.