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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 10 portions

Calories: 118 kcal per serving

Ingredients

2 heads - Belgian endive
1 - grapefruit
1 - orange
1 cup - whole milk ricotta
1 tbsp - olive oil
1 tsp - lemon zest
1 tbsp - lemon juice
¼ tsp - kosher salt
1 cup - granola
2 tablespoons - date syrup

Instructions

Cut off the root end of endive and discard. Carefully separate the individual leaves and set aside.
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.
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).
Layer individual endive leaves onto a serving platter. Use a piping bag to fill each piece of endive with about 1 tablespoon whipped ricotta.
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.)

Nutrition