Crunchy & Citrusy 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.
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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My Notes:
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 VegetarianThis is our estimate based on online research. | |
Calories: | 211 |
Fat: | 16 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. |
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