Wedding season means two things. That I get to share in the joy and happiness of my friends and loved ones. And I get to pound appetizers like I’ve never been out in public. This past year has brought a lot of love and a lot of appetizers into my life.
These smoked salmon, goat cheese, endive gems are easily my favorite app. My lovely cousin Martha (New Yorker, penguin-lover and fellow gluten-free-er) makes these every Christmas for our annual family gathering and I consume them like they’re binge watchable on Netflix.
Jennie and I made these with ingredients from one single Trader Joe’s run and then downed the entire batch in one sitting during the most recent GMS cooking day.
It’s in honor of Martha’s coming nuptials and excitement for her engagement that I thought to make a GMS version of her now traditional recipe. She’s the coolest, classiest girl I know and the best cousin a girl could ask for, a fantastic, inventive cook herself. Sending you all the well-wishes and congratulations from across the country, Marth!
3 endive heads
1 package herbed goat cheese
1 package smoked salmon
1. Cut the ends off the endives and pull the leaves apart.
2. Spread goat cheese on endive leaves.
3. Place salmon slices on top of goat cheese. Try not to eat them as you go…this is very, very hard!
Make these for your next party or busy afternoon cooking or just for dinner – you won’t regret it.