Ingredients

The following ingredients have 12 Servings
  • 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))

Instruction

  • 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.