Stuffed Endive with Herbed Goat Cheese

Ingredients

• 1 ounce goat cheese, crumbled (about 1/4 cup)
• 2 ounces cream cheese, softened (about 1/4 cup)
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons thinly sliced fresh chives, divided
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
• 2 1/2 teaspoons finely chopped fresh tarragon, divided
• 24 green Belgian endive leaves (about 2 heads)

Description

1. Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.

2. Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.