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 app for game days, especially for those of us being a little more mindful of what we’re consuming in the new year.
The inspiration for these Crunchy & Citrusy Stuffed Endive Cups came from the Paleo Sunrise Series granola from Nana Joes. The grain-free, gluten-free blend has orange, almond butter and pecan flavors, which inspired me to add in some fresh citrus, a whipped ricotta and a drizzle of natural sweetness from date syrup.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
11
Serves: 10
Ingredients
- 2 head2 head2 head Endive (Belgian)
- 111 Grapefruit, Red
- 111 Orange
- 1 cup1 cup1 cup Paleo Sunrise Granola: Orange, Almond Butter & Pecan - Nana Joes
- 2 Tbsp2 Tbsp2 Tbsp Medjool Date Syrup
- 1 cup1 cup1 cup Ricotta, whole milk
- 1 Tbsp1 Tbsp1 Tbsp Original Extra Virgin Olive Oil - Kosterina
- 1 tsp1 tsp1 tsp Lemon Zest
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- .25 tsp.25 tsp.25 tsp Kosher Salt
Whipped Ricotta
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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: Add 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.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 210 |
| Fat: | 17 g |
| Carbohydrates: | 10 g |
| Protein: | 8 g |
| Cholesterol: | 12 g |
| Sodium: | 94 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Fruit & Granola Stuffed Endive Cups”
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this sounds like the perfect bite in texture heaven!!
Love that this is a healthier game day recipe – and the presentation is beautiful!