Chefs Kitchen – Goat Cheese Endive Boats

The Southern Table with Ingles

“The following is sponsored content from Ingles

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Prep time: 15 minutes
Serves: 36-40 boats

  • 8 oz. goat cheese, room temperature
  • 8 oz. Laura Lynn cream cheese, room temperature
  • 1/4 cup Laura Lynn half and half
  • 6 heads endive, ends trimmed and leaves separated
  • 4 oz. Unicoi Preserves Cherry Jalapeno Spread (Ingles deli)
  • ½ cup pistachios, chopped


  • Place goat cheese and cream cheese in a mixing bowl. Use a hand mixer to combine, starting out on low speed and increasing speed as the cheese combines.
  • Slowly add half and half. Continue to mix until smooth and creamy.
  • To assemble, spread a bit of goat cheese spread onto an endive leaf, add a dollop of Unicoi Preserves Cherry Jalapeno Spread and a sprinkle of chopped pistachios. Repeat with remaining leaves and arrange on a platter for serving.
  • Goat cheese spread can be made ahead and refrigerated until ready to serve.


This goat cheese spread is an easy and versatile appetizer. Serve in a small bowl on your next cheeseboard with crusty bread or try it spread on mini toasts dolloped with Unicoi Preserves Salted Caramel Peach Spread and roasted chopped pecans.

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