ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.
Provided by Lauryn Tyrell
Categories Appetizer Christmas Feta Beet Persimmon Endive Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 to 40 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Let cheese sit at room temperature while you prepare the rest of the ingredients.
- In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
- Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
- Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
- To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
- DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.
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Marc Capuchino
[email protected]These endive cups are a great way to get your kids to eat their vegetables.
IMRAN ARIF KHAN
[email protected]These endive cups are the perfect appetizer for a light and healthy meal.
Rachida Douane
[email protected]I made these endive cups for a party and they were a hit! They are easy to make and everyone loved them.
Subhan Ali
[email protected]These endive cups are a great way to use up leftover beets and persimmons. They are also a healthy and delicious appetizer or snack.
Janis Conrad
[email protected]I love the presentation of these endive cups. They are so beautiful and elegant.
Evie Matanga
[email protected]These endive cups are the perfect bite-sized appetizer. They are easy to make and always a crowd-pleaser.
Bryanna Denisse
[email protected]These endive cups are a great appetizer for a healthy party - everyone will love them.
Lola love
[email protected]I made these endive cups for my family and they loved them! They are a great way to get your kids to eat their vegetables.
Semoy Jeffery
[email protected]These endive cups are so easy to make and they look so elegant. They are perfect for a party or a special occasion.
Kimberley Richter
[email protected]I love the combination of flavors in these endive cups. The sweetness of the persimmons and the saltiness of the feta are a perfect match.
Hya Khan
[email protected]These endive cups are a great way to use up leftover beets and persimmons. They are also a healthy and delicious appetizer or snack.
Alisha Rai
[email protected]I made these endive cups for a light lunch and they were perfect! They were filling and satisfying, but not too heavy. I will definitely be making these again.
Awan Shab
[email protected]These endive cups were a hit at my party! They were easy to make and everyone loved them. The flavors were perfect and the presentation was beautiful.
Ugochi Uzoigwe
[email protected]This was a delicious and beautiful appetizer! The endive cups were the perfect vessel for the sweet and savory filling. I especially loved the combination of the beets, persimmons, and marinated feta. I will definitely be making this again!