Familiar flavors team up in an unexpected way for a great cocktail-party appetizer.
This recipe was featured as part of our Fall Ingredients photo gallery.
Makes: 8 to 12 servings as an hors d’oeuvre
3 medium heads endive
3/4 cup small-dice feta cheese
2 cups small-dice pear
1 1/2 teaspoons lemon juice
1 tablespoon olive oil
3/4 teaspoon ground coriander
Freshly ground black pepper
Trim the ends off the heads of endive and remove the leaves (you will need 30 to 40 leaves); set aside.
Gently toss the feta, pear, lemon juice, olive oil, and coriander in a medium bowl until evenly coated. Season with salt and pepper and toss to coat well.
Place 1 tablespoon of the cheese-pear mixture in each endive leaf and serve immediately.
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