Author Notes: Last year was my first Christmas away from home. At the time, my boyfriend was still living in France, while I was in graduate school in New York–not an ideal situation, let me tell you. Since he had visited me here over the summer, I was making the trek there for the holidays. We spent a week with his family in La Rochelle, a sea-side town famed for its oysters. Christmas day dawned bright and cold and with picnic baskets in tow, the whole family walked the short distance to the beach. Out came Champagne, boudin blanc and chevre and lardon toasts. There were also slivers of crisp endive, which my boyfriend’s mother (an excellent cook) had topped with creamy Roquefort. I thought the slightly bitter endive made great vessels for party food, and when I got home, I started playing around with my own ideas. A week later, my boyfriend got word that he would be transfered to New York. We will return to France together for Christmas this year, where I hope to come home with at least one new recipe! —Cristina Sciarra
Makes: about 40 endive boats
heads of endive
log creamy goat cheese
Golden Delicious apples, cored and minced
bunch fresh chives, minced
- Separate the endive leaves and lay them on a baking sheet or serving platter. Spoon a small portion of goat cheese into each one, and then sprinkle the minced chives next to each morsel of cheese. Drop some apple next to the cheese and chives. Finish with a dusting of paprika.