Endive & Aussie

Summer entertaining is in full swing, and we’re keeping it cool and simple. This week’s star is everybody’s favorite, Aussie Magic. Serve this soft goat and sheep’s milk blend with a nice crisp rosé, like the Marangona Chiaretto (that we’re opening at our Friday evening wine tasting) and you’ve got yourself a super easy, wowzer of an hors d’oeuvre. Enjoy!
-Queen Christine

 
Endive & Aussie
 
1/2 pound Aussie Magic, with some extra oil
1/8 pound Maitland Mountain Farm pickled radish
fresh ground pepper
 
1.  Trim the base of the endive and pull off each leaf until you reach the core.
2.  Spoon one tablespoon of Aussie Magic near the bottom of each leaf of endive.
3.  Place a radish slice on top of the Aussie Magic.
4.  Drizzle a little extra oil from the Aussie Magic on each leaf of endive.
5.  Season each piece with freshly ground pepper.
6.  Arrange on serving platter and serve.  Can be made an hour ahead; cover loosely with plastic wrap and refrigerate until ready to serve.
 
Makes 20-24 pieces