Appetizers are one of my favorite things to prepare. I feel like I can be my most creative and adventurous with appetizers since they are not a "critical" part of the meal.
If I do say so myself, these were very tasty. Sweet, salty, savory AND pretty. Endive is a cabbage-like vegetable. When the leaves are separated, they form little "boats" for you to transport goodness in. You can serve just about anything in an endive spear, and crab or lobster salad is a common addition.
Perfection in an Endive Spear
3 oz chevre goat cheese
4 oz crumbled goat cheese
3/4 cup pomegranate seeds
1/2 cup chopped pistachios
3 green onions, finely sliced
8 medium-thickness bacon slices, cooked and crumbled
3 heads of Belgium endive
With a fork, mix chevre and crumbled goat cheese in a large bowl. Stir in pistachios, onions, and bacon crumbles until well-mixed. Gently fold in 1/2 cup pomegranate seeds. Refrigerate until ready to serve.
For serving, place ~1 1/2 Tbsp cheese mixture into each spear.
I presented mine with the mixture separate from the endive for guests to fill themselves, but you can also present them pre-filled! Garnish with remaining pomegranate seeds.