4th of July
Ingredients (8)
- 3 medium heads endive
- 3/4 cup small-dice feta cheese
- 2 cups small-dice pear
- 1 1/2 teaspoons lemon juice
- 1 tablespoon olive oil
- 3/4 teaspoon ground coriander
- Salt
- Freshly ground black pepper
Nutritional Information
- Calories61
- Fat3.83g
- Saturated fat1.88g
- Trans fat
- Carbs5.6g
- Fiber1.46g
- Sugar3.21g
- Protein1.88g
- Cholesterol10.01mg
- Sodium133.9mg
- Nutritional Analysis per serving (10 servings) Powered by
In this refreshing and unexpected cocktail-party appetizer, elegantly concave leaves of Belgian endive become easy-to-pick-up vessels for a delicious mixture of diced feta and pear, seasoned with lemon juice, olive oil, and salt and pepper. It’s easy, healthy, and sets your guests up for the meal (or more substantial appetizers) to come.
We included this recipe in our Recipes for Fall Ingredients photo gallery. photo gallery.
For more appetizer inspiration, check out our Chicken Skewers with Dukkah Crust, Mongolian Beef Kebabs with Chili Jam, and Sesame Shrimp with Cilantro-Lime Sauce.
Instructions
- 1Trim the ends off the heads of endive and remove the leaves (you will need 30 to 40 leaves); set aside.
- 2Gently toss the feta, pear, lemon juice, olive oil, and coriander in a medium bowl until evenly coated. Season with salt and pepper and toss to coat well.
- 3Place 1 tablespoon of the cheese-pear mixture in each endive leaf and serve immediately.
- Share This Recipe
- Save (202)