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Fruit & Granola Stuffed Endive Cups

By Reed Dunn

Jan 17, 2025, Updated Mar 20, 2025

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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.

The inspiration for these Fruit & Granola 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.

It’s all balanced out with the bitter, crunchy Belgian endive leaves – the cups, if you will – that round out the mouth full of textures and flavors. The best part really is that it comes together in 20 minutes or less without a bunch of fussy steps.

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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.

Prep Time: 20 minutes mins

Servings: 10

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Ingredients 

1x2x3x

• ▢ 2 heads Belgian endive
• ▢ 1 grapefruit
• ▢ 1 orange
• ▢ 1 cup whole milk ricotta
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon lemon zest
• ▢ 1 tablespoon lemon juice
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup granola, I used Nana Joe’s Paleo Sunrise Series
• ▢ 2-3 tablespoons date syrup*

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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.

Notes

Add the discarded citrus peel to a small pot, cover with water and drop in 2 cinnamon sticks. Bring to a boil, then reduce to a simmer for a quick-and-easy simmer pot that will make your kitchen and home smell delightful.

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