Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
54 K 3.1/5 (7 reviews)
20 min.
Easy
20 pieces
8 IngredientsLast modified on: May 13th 2020
For 20 pieces, you will need:
- 1
100 g cream cheese - 2
chives - 3
50 g sardines in oil - 4
1 tablespoon lemon juice - 5
1 red Belgian endive - 6
20 g red mixed pickle - 7
salt - 8
pepper - Total weight: 255 grams
Change measures:
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Use a fork to mix 100 g cream cheese with a few finely chopped chives.
Stage 2 - 2 min.
Add 50 g sardines in oil and 1 tablespoon lemon juice...
Stage 3 - 2 min.
...and mix thoroughly.
Add salt if necessary (this will depend on your cheese) and pepper, then check the seasoning.
Add salt if necessary (this will depend on your cheese) and pepper, then check the seasoning.
Stage 4 - 5 min.
Rinse 1 red Belgian endive, cut off and separate all the leaves.
Stage 5 - 5 min.
Fill each leaf with the filling mixture (it's not essential, but a forcing bag is ideal for this).
Stage 6 - 3 min.
Top each one with a sliver of red mixed pickle.
That's all there is to it. Keep refrigerated if you'll be serving them later.
That's all there is to it. Keep refrigerated if you'll be serving them later.
Remarks
Of course, if you don't have red endives, which have a short season, the green variety will work just as well.
Similarly, you can also change the filling and use mackerel rillettes, salmon rillettes or Oriane's tuna rillettes .
Similarly, you can also change the filling and use mackerel rillettes, salmon rillettes or Oriane's tuna rillettes .
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 10 RDI=1 % | 6 RDI=1 % | 220 RDI=10 % | 940 RDI: 10 % |
| Per 100 g | 10 RDI=5 % | 4 RDI=0 % | 2 RDI=0 % | 90 RDI=4 % | 370 RDI: 4 % |
| Per piece | 1 RDI=1 % | 0 | 0 | 10 RDI=1 % | 50 RDI: 1 % |
How much will it cost?
- For 20 pieces : £2.40
- Per piece : £0.15
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream cheese
Like these other recipes: Baker's chicken and potato tart, Avocado and smoked salmon terrine , Spinach and cashew brik rolls, Tomato and cream cheese terrine, Crunchy verrines, ... See them all 15
Sardines in oil
Like these other recipes: Green and red salad with sardines and eggs mimosa, Surf and turf club sandwich, Tartine du pêcheur , ... See them all 3
Red mixed pickle
You can get more informations, or check-out other recipes which use it, for example: Bistro sandwich, ... See them all 1
Lemon juice
Like these other recipes: Baked potoatoes with herb butter or cream , Cubed salad, Greek salad, Brussels sprouts with thyme cream, Rémoulette dressing, ... See them all 72
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011527 K 44.3 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016454 K4.4 7 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010468 K2.6 40 min.
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.May 24th 2018142 K4.3 6 hours 40 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...April 12th 2020118 K4 5 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.