Tested till perfect Stuffed Endive Spears
Stuffed Endive Spears
Photography by Matthew Kimura

Stuffed Endive Spears

A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2002

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 2 cups 2cupsplain yogurt
  • 3/4 cup 3/4cupdiced sweet red peppersweet red peppers
  • 2 tbsp 2tbspchopped fresh Italian parsley
  • 1 1clove garliccloves of garlic, minced
  • 1 pinch 1pincheach salt and pepper
  • 3 3belgian endive
  • 24 24pecan halves, toasted
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Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.

Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.

Additional information : Substitution: Substitute 1 cup (250 mL) softened light cream cheese for the drained yogurt and prepared pesto for the parsley.

Nutritional Information Per piece: about

cal 24 pro 1g total fat 2g sat. fat 0
carb 2g fibre 0 chol 2mg sodium 71mg

% RDI:

calcium 3 iron 1 vit A 2 vit C 13
folate 9
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