Tomato-Mango Endive Appetizer Recipe

A few endive leaves holding tomato preserves and mango slices.

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.

Please note that the Spicy Tomato Preserves should be made well in advance. The recipe is here.

Prep Time15

Total Time15

Course: Appetizers and Hors d'Oeuvres

Cuisine: American

Keyword: appetizers for parties, good for summer dinner parties, exotic fruit recipes

Servings:

Calories: 71kcal

Author: Valentina K. Wein

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition