This Tomato-Mango Endive Appetizer is balanced with a spread of goat cheese and is presented beautifully. It's an amazing mix of delicious summer flavors and it's perfect for a small dinner party or even for a lovely light lunch.
The idea for this summer appetizer was born from my Spicy Tomato Preserves recipe.
Sweet summer mango, the 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 food bloggers and I had.
They were a huge hit!
- mango - Ataulfos are my favorite. Use your favorite variety.
- Belgian endive - Choose compact heads of endive with creamy white leaves with 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
- Spicy Serrano-Tomato Preserves (link is above and in the recipe card below)
(See recipe card below for quantities.)
How to Make Them
- 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.
More with Mangoes and Tomatoes
Can you make them 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.
Tomato-Mango Endive Appetizer Recipe
- 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)
- 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.