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
- 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.