WEEKDAYS 1e|12c|p

Clinton Kelly's Clementine, Pecan and Goat Cheese Bites

Clinton Kelly
Servings: 24
1 to 30 min

Endive Scoops

  • Ingredients
  • step-by-step directions
Clinton Kelly's Clementine, Pecan and Goat Cheese Bites
  • 3 heads Endive (leaves separated and cleaned)
  • 1 cup Goat Cheese (softened)
  • 1/2 cup Candied Pecans
  • 2 Clementines (peeled and segmented)
  • 1/3 cup Honey
  • 2 tablespoons Olive Oil
  • 1/2 Orange (juiced)
  • 1 tablespoon Thmye leaves (chopped)
  • Salt and Pepper
  • Arrange endive so the scoop side is up. Place goat cheese in a piping bag or zip top bag. Cut a small opening in the corner of the bag and pipe small dollops on each endive piece. Top with a small piece of clementine and candied pecan.
  • Heat the honey, olive oil, and orange juice in a small non-stick pan. Add thyme leaves and cook for 30 seconds or until slightly fragrant. Season with salt and pepper. Drizzle over the goat cheese and carefully arrange on a platter.


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