Endive Cups With Beet, Persimmon and Marinated Feta
3.9
(7)
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite. Choose persimmons with the texture of a ripe tomato, as an under-ripe persimmon is too tannic to eat and will ruin the dish.
Recipe information
Total Time
55 minutes
Yield
Makes 30 to 40 hors d'oeuvres
Ingredients
Preparation
Step 1
Let cheese sit at room temperature while you prepare the rest of the ingredients.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.
If you can't find marinated feta or goat cheese at the store, you can make it yourself. In a medium bowl, mix a few tablespoons of olive oil, a strip of lemon zest, 2 smashed garlic cloves, and freshly ground black pepper. Add the crumbled cheese and toss gently to coat. Let marinate at least 30 minutes (or up to overnight).
Recipe notes
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