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–+ servings

Belgian Endive Boats Stuffed with an Orange & Thyme Gouda-Grape Salad

This recipe is a perfect and easy way to entertain summer guests. The Gouda we feature here is made with milk from grass-fed cows, and it isn’t aged long, making for a softer — almost creamy — and delicious cheese. Gouda and grapes pair nicely, especially with a hint of orange thyme. Serves about 6 to 8.
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Total Time 20 minutes
Course Appetizer
Servings 6

Ingredients
  

Ingredients:

  • About 4 oz. young, soft Gouda
  • 2/3 cup sliced grapes preferably red (or use 3/4 cup of Crimson Golden Raisins)
  • 1/2 tsp. fresh orange zest
  • 1 Tbsp. fresh-squeezed orange juice
  • 1 1/2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
  • 1/2 fresh thyme
  • Salt and pepper to taste
  • 2 Tbsp. raw walnuts light halves and pieces
  • 2 Belgian endives

Instructions
 

  • Remove any rind from the cheese and slice into small pieces, about 1/4-inch cubes. Cut the grapes in half lengthwise.
  • In a medium bowl, whisk together the orange zest, orange juice, olive oil, thyme, salt and pepper. Add the cheese and grapes; toss well to coat. Set aside.
  • Slice off the stem ends of the Belgian endives and separate the leaves. Rinse and gently pat dry. Arrange the leaves on a serving tray and place a spoonful of cheese salad towards the end/middle of each leaf. Sprinkle a few walnut pieces on the tops before serving.

Notes

NOTE: This recipe is elsewhere on the blog and calls for Artikaas grass-fed Gouda. 
Keyword Gouda
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