Goat Cheese Stuffed Endive Leaves Recipe
head of garlic
Preheat oven to 400°F. Cut 1/2″ off top of garlic head. Wrap tightly in aluminum foil. Bake 30 minutes or until tender.
Remove aluminum packet from oven. Open packet and allow to cool. Squeeze pulp from cloves, discard peels.
In medium bowl, combine garlic, goat cheese, and pepper; mix well with fork.
Cut stem end from endive. Separate into spears. Wash and drain.
Spoon 2 teaspoons cheese mixture into center of each endive spear; arrange on a colorful serving platter.
Garnish with thyme.