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.
Servings: 10
Ingredients
- 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*
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.