Stuffed Endive Cups Recipes

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA

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.

STUFFED ENDIVE SPEARS

Steps:

• Combine first seven ingredients mix well.
• Trim ends of endive and separate heads into spears.
• Spread cheese mixture on endive spears.
• Serve immediately or cover and chill up to 2 hours before serving.
• Garnish with basil sprigs.

PIMENTO CHEESE IN ENDIVE CUPS

Steps:

• Set a small nonstick skillet over medium heat. Add the mini pepperoni to the skillet and cook, stirring occasionally, until the fat has rendered out and the edges begin to curl inwards, about 4 minutes. Remove to a paper towel-lined plate and set aside for assembly.
• In a food processor, combine the cheeses, pesto, crushed red pepper and salt and process until a thick paste is formed, about 30 seconds. Add the basil and pulse just until incorporated (be careful that the mixture is not overworked or it will turn green in color).
• Pour the cheese mixture into a bowl and fold in the pimentos. Scoop a heaping tablespoon into the center of each endive leaf (the larger leaves work best). Sprinkle the crispy pepperoni over the cheese mixture. Garnish each endive cup with a slice of black olive and piece of fresh parsley.

STUFFED ENDIVE CUPS

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.