Endive with Goat Cheese & Pineapple Salsa

Updated: Jan 20

And this is how you casually make the Super Bowl fancy. —INGRAIN, Winter/Spring 2020



When life—and the bargain grocery store bin—gives you brown avocados, use goat cheese instead as a creamy base for a spicy pineapple salsa.


Pairing So-Lo (Goose Island)


Serves 6


½ small pineapple

Handful of grape or cherry tomatoes

Handful of red or green grapes

2 ribs celery

1 small shallot

1 to 2 jalapeños (to taste)

Zest + juice of 1 lime

Splash of white wine vinegar

Pinch of sea salt

1 8-ounce log goat cheese

2 bunches endive hearts

Goat cheese


CHOP

½ small pineapple (peeled) + handful of grape or cherry tomatoes + handful of red or green grapes and place in a medium bowl. Mince 2 ribs celery + 1 small shallot + 1 to 2 jalapeños (to taste) and add to bowl.


MIX

Zest + juice of 1 lime + splash of white wine vinegar + pinch of sea salt into salsa, and season with additional lime juice, vinegar, or salt, to taste. Refrigerate salsa for up to 2 hours.


ALLOW

1 8-ounce log goat cheese to come to room temperature. Separate leaves from 2 bunches endive hearts and smear a spoonful of goat cheese on each. Top with pineapple salsa and serve immediately.


Grocery List: Endive with Goat Cheese & Pineapple Salsa


Looking for more Super Bowl goodies? Check out A Better Bowl.

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