- VE
- LC
Fruit & Granola Stuffed Endive Cups
Game day appetizers are often fried, greasy and – let’s face it – in need of a makeover. I challenged myself to think outside the deep fryer to create a healthier appetizer for game days, especially for those of us being a little more mindful of what we’re consuming in the new year.
Ingredients
Instructions
- Step 1
Cut off the root end of endive and discard. Carefully separate the individual leaves and set aside.
- Step 2
Peel or cut away the peel and pith of 1 grapefruit and 1 orange and discard. Cut fruit into ¼-inch pieces and mix together in a bowl.
- Step 3
Make the whipped ricotta by adding 1 cup ricotta, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and ¼ teaspoon kosher salt into the bowl of a food processor fitted with an S-blade. Secure lid and pulse for a few seconds, then run on low for 1 minute to whip. Transfer to a piping bag (optional).
- Step 4
Layer individual endive leaves onto a serving platter. Use a piping bag to fill each piece of endive with about 1 tablespoon whipped ricotta.
- Step 5
Spoon a few pieces of the fruit onto one side of the endive cups, then sprinkle the other side with a bit of granola. Finish with a drizzle of date syrup, and serve (If you can’t easily find date syrup, you can top these with a drizzle of balsamic glaze.)
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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