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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Saudi Saudi
[email protected]Overall, I really enjoyed this recipe. It was easy to make, delicious, and beautiful to look at. I'll definitely be making it again.
Naeem Kalyar
[email protected]This dish was a lot of work to make, but it was worth it in the end. The flavors were amazing and my guests loved it.
Moazz Ahmad
[email protected]I found the endive cups to be a bit flimsy. They kept breaking when I tried to fill them. Maybe I should try using a different type of cup next time.
Anasgamingyt
[email protected]This recipe was a bit too sweet for my taste. I think I'll try it again with less persimmon next time.
orlando johnson
[email protected]I'm not a big fan of beets, but I actually really enjoyed this dish. The sweetness of the persimmons and the tanginess of the feta balanced out the earthiness of the beets perfectly.
Awoniyi Akinfenwa Oluwatosin
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavors and the beautiful presentation.
Juliet Nwadiuto
[email protected]This recipe is a great way to use up leftover beets and persimmons. I had some in my fridge that were about to go bad, and this was the perfect way to use them up.
Rasika Lalani
[email protected]The presentation of this dish was stunning! I loved the vibrant colors of the beets and persimmons against the white endive cups. It was a real showstopper.
Pius Shedrach
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish without any problems. The result was a beautiful and delicious appetizer that my guests loved.
Edore Eni
[email protected]This was an absolute delight! The combination of flavors and textures was amazing. The endive cups were the perfect vessel for the sweet and tangy beet-persimmon filling, and the marinated feta added a salty, creamy touch. I'll definitely be making t