This Tomato-Mango Appetizer is balanced with a spread of goat cheese and is presented beautifully. It's an amazing mix of delicious flavors -- sweet, savory and spicy -- and it's perfect for a small summer dinner party or even for a lovely light lunch.
The idea for this summer appetizer was born from my Tomato Preserves recipe.
Sweet summer mango, spicy tomato preserves, and creamy goat cheese -- together make for a most delicious bite, all carried in fresh endive leaves. The colors alone make this a show-stopper.
These treats were one of many delicious things served at a summer garden party a few other recipe developers and I had.
They were a huge hit!
About the Ingredients
- mango - Ataulfo mangoes are my favorite, and you can use any variety you'd like. Choose mangoes that are firm but ripe -- they should have a bit of give when pressed gently.
- Belgian endive - Endive leaves are the perfect vehicle to hold the preserves and mango. They're both soft and crisp -- all at once. Choose compact heads of endive with creamy white leaves and yellow-green tips.
- goat cheese - You can buy a log or crumbled goat cheese for this recipe.
- serrano pepper - A good pepper should be firm, deeply colored and slightly shiny. Substitution: Though milder, jalapeño peppers are a good substitution.
- Spicy Serrano-Tomato Preserves - This is a sweet and spicy recipe that you'll want not only for this mango and tomato appetizer, but also for your toast, your bagel, and maybe even your vanilla ice cream.
How to Make Tomato Mango Appetizer
- Cut the bottom inch or so off the endive and gently wash the outer leaves with a damp paper towel. Then pull the leaves off gently. If they’re wobbly when you lay them down, use a paring knife to cut a sliver off of the bottom of each one.
photo credit: shepaused4thought.com
- Spread goat cheese onto each leaf, placing them on a serving platter as you work. Next add a spoonful of the preserves, followed by a thin slice of mango.
Can you make this ahead?
You can make much of this recipe ahead of time.
- The preserves can be made up to a week in advance, and should be made the day before you make the appetizer.
- You can prepare the endive leaves a few hours ahead and keep them refrigerated.
- The appetizers can be assembled up to thirty minutes ahead.
Other Irresistible Summer Appetizers
More Must Try Mango and Tomato Recipes
I hope you love this summer appetizer as much as I do!
Tomato-Mango Endive Appetizer Recipe
Ingredients
- 1 dozen Belgian endive leaves (from about 1 medium-sized endive)
- 4 tablespoons goat cheese
- ¼ cup Spicy Serrano-Tomato Preserves (click here for the recipe)
- about ½ small mango, thinly sliced
- 1 dozen super thin Serrano slices (from about 1 small Serrano pepper)
Instructions
- Prepare endive. Cut the bottom inch or so off of the endive and gently wash the outer leaves with a damp paper towel. Then pull 1 dozen leaves off gently. If when you lay them down, they are super wobbly, use a paring knife to cut a sliver off of the bottom of each one, to create a base.
- Assemble. Spread 1 teaspoon of the goat cheese onto each leaf, placing them on a serving platter as you work. Next add a teaspoon of the preserves, directly on top of the cheese. Add a thin slice of mango on top -- you should make the slices to more or less fit over the preserves. (Here's How to Cut a Mango.) Top each one with a Serrano slice.
- Serve. Though best if assembled just before you're ready to serve, you can make these up to 30 minutes ahead of time. Keep them refrigerated until you're ready to serve.
NOTES
NUTRITION
Cathy | She Paused 4 Thought
So sorry to hear about your crazy day!
Your appetizer is a fabulous combination of sweet and spicy goodness.
Very creative!
valentina
Thank you, Cathy! XO
Christina @ Christina's Cucina
I absolutely detest those days! So sorry you had such a bad thing happen with your car, especially. I did three things in a row last time I had my run of back luck: I dumped flour all over me and inside the bread machine and floor (not the right part of the bread machine), then butter expoded all over the inside of the microwave, then I made the pasta I was reheating into burnt offerings. Not a good look for a food blogger, right?
I loved these appetizers when you made them for our gathering, Valentina! I can't wait to make them myself! 🙂
valentina
Oh my gosh, Christina, yes those days are a bummer. Sound like yours was messier than mine. 😉 xoxo
Liz Schmitt
I could see making your recipe using some of my homemade mango chutney - love elegant easy apps for summer!
valentina
Thanks so much, Liz!
David
These look pretty amazing, Valentina. So sorry about the day, but you are right - we have all had them. Those are the days where I end up with broken glasses, sliced off fingertips, and pie plates that crack while baking that evening's dessert! I hope you have very few of them... 🙂
valentina
Awww thanks David. Me too -- may more days be good than bad! xo
Malin Andersson
All the images of this recipe look very nice and attractive. I am thinking to try it for my mother. It will be my first time to try any recipe.
valentina
That's so sweet. Thank you! I hope you and your mom enjoy it!