This Tomato-Mango Endive Appetizer is balanced with a spread of goat cheese and is presented beautifully. It’s an explosion of delicious summer flavor and is perfect for a small dinner party, cocktail party or even for a lovely light lunch.
It didn’t take much to inspire me to create this recipe.
The idea came to me right after I made Spicy Tomato Preserves and happened to see gorgeous mangoes at the Farmers’ market.
These mango-tomato appetizers were one of many delicious things served at a summer garden party a few other food bloggers and I had.
It was a huge hit.
Ingredients for this Mango-Tomato Appetizer
- mango – Ataulfos are my favorite. Use your favorite variety.
- Belgian endive
- goat cheese
- serrano pepper
- Spicy Serrano-Tomato Preserves
The colors alone make this a show stopper.
How to Make it
(More detailed instructions are in the recipe card below.)
– Cut the bottom inch or so off of 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.
– 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.
What does it taste like?
It’s sweet, spicy and refreshing — all at once! And those are just the flavors. Let’s talk about the textures . . . it’s soft, crisp and creamy.
Can you make it ahead?
You can make a lot of it 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.
I hope you love this sweet and spicy deliciousness as much as I do.
More with mangoes and tomatoes:
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
Cathy | She Paused 4 Thought says
So sorry to hear about your crazy day!
Your appetizer is a fabulous combination of sweet and spicy goodness.
Very creative!
valentina says
Thank you, Cathy! XO
Christina @ Christina's Cucina says
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 says
Oh my gosh, Christina, yes those days are a bummer. Sound like yours was messier than mine. 😉 xoxo
Liz Schmitt says
I could see making your recipe using some of my homemade mango chutney – love elegant easy apps for summer!
valentina says
Thanks so much, Liz!
David says
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 says
Awww thanks David. Me too — may more days be good than bad! xo
Malin Andersson says
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 says
That’s so sweet. Thank you! I hope you and your mom enjoy it!