Best 2 Endive Cups With Beet Persimmon And Marinated Feta Recipes

Indulge in a culinary masterpiece that combines vibrant colors, refreshing flavors, and a harmonious blend of textures. The Endive Cups with Beet, Persimmon, and Marinated Feta offer a unique and delightful appetizer experience. The endive cups serve as delicate vessels, filled with a captivating combination of roasted beets, sweet persimmons, and marinated feta cheese. Each bite delivers a symphony of earthy, sweet, and tangy flavors, perfectly balanced by the creamy avocado and a drizzle of tangy balsamic glaze. This recipe is not only visually stunning but also a delightful treat for your taste buds. It's a perfect appetizer to impress your guests or elevate your next party or gathering. Be prepared to tantalize your senses with this irresistible dish.

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STUFFED ENDIVE CUPS

Stuffed Endive Cups image

These are wonderful appetizers for your summer parties. We love them all year round! I use my own Recipe #134246, but bottled will work as long as you chop the larger pieces up.

Provided by Chef PotPie

Categories Mango

Time 25m

Yield 18 cups, 8-10 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup pecans
3/4 cup mango chutney
4 ounces cream cheese, softened
18 leaves Belgian endive, chilled

Steps:

Preheat oven to 325°F.
Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
Combine chutney, pecans and cream cheese and refrigerate.
No more than 2 hours before serving, fill endive cups.

Nutrition Facts : Calories 73, Fat 7.4, SaturatedFat 3.3, Cholesterol 15.6, Sodium 42, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 1.4

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

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Tips:

Choose firm, crisp endive. This will help the cups hold their shape. - Use a variety of colors and textures in your filling. This will make your cups more visually appealing. - Don't overfill the cups. Leave some room at the top for the filling to expand. - Serve the cups immediately. This will prevent the endive from wilting. ###