Being conscious of the multiple diets that are out there, I curate a menu that I hope pleases all.

Gluten-free, Dairy-free, vegan, pescatarian or eat everything, I love to curate a menu that will satisfy all!

Here is another small plate that will please some of the crowd…
Gluten-free and tasty!

Red Belgium Endive with herbed goat cheese

Serves 20

3-4 heads red belgium endive – washed, dried and separated
1 – 10.5 oz goat cheese log
1/4 cup fresh dill
1 clove garlic
1 Tbsp olive oil
1/4 tsp lemon zest
Salt and Pepper
Roasted Red Peppers (Optional Garnish)

Blend all ingredients in a blender or Cuisinart.
Spread cheese mixture on individual endive leaves approx. 3/4 of the leaf.
(I like to use the larger leaves and garnish with the smaller ones.)
Place on a platter, sprinkle with a little salt and pepper.

I garnished with a little sliver of Dantza pimientos del piquillo. My favorite goat cheese is the Classic Chèvre from Vermont Creamery.