Quick Endive Cups with Whipped Feta, Pear and Spiced Walnut

Name: Quick Endive Cups with Whipped Feta, Pear and Spiced Walnut
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 2 whole endives; 4.2 oz feta cheese; 1/4 cup plain Greek yogurt; 1 medium firm pear; 1.2 oz walnuts; 2 tsp honey; 1 tsp olive oil; 2 tsp lemon juice; 1/2 tsp sweet paprika; 1/4 tsp ground cinnamon; 1/4 tsp black pepper; 1/8 tsp salt; 2 tbsp mint leaves

A fresh, elegant bite ready in minutes: crisp endive leaves filled with a savory whipped feta-yogurt cream, topped with juicy pear, toasted walnut, and a touch of honey and lemon.

10 minPrep

4 minCook

14 minTotal

4Servings

VegetarianGluten-FreeLow Carb

Ingredients

Adjust servings

2 units endives (separadas en leaves, unas 16 leaves large)
120 g feta cheese (desmenuzado)
60 g plain Greek yogurt (without sugar)
1 medium unit firm pear (cut en cubitos small)
35 g walnuts (chopped groseramente)
10 ml honey (divided)
5 ml olive oil (extra virgen)
10 ml lemon juice (freshly squeezed)
1 g sweet paprika
0.5 g ground cinnamon
0.5 g black pepper (freshly ground)
1 g salt (ajustar to taste)
4 g mint leaves (finely chopped)

Nutrition facts

per serving

180 kcal

Calories

6 g

Protein

10 g

Carbs

13 g

Fat

2 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Separate the endive leaves, wash them, and dry them very well. Set about 16 large leaves on a serving platter.
2
In a small bowl, combine the pear with 1 teaspoon of honey, 1 teaspoon of lemon juice, and the chopped mint. Set aside.
3
Heat a small skillet over medium heat for 1 minute. Add the walnuts, olive oil, sweet paprika, and cinnamon, and toast for 3 minutes, stirring constantly, until fragrant. Remove from the heat and let cool for 1 minute.
4
In a small processor or using a fork, whip the feta with the Greek yogurt, the remaining 1 teaspoon honey, the remaining 1 teaspoon lemon juice, black pepper, and salt until thick and spreadable.
5
Fill each endive leaf with about 1 tablespoon of whipped feta cream.
6
Top each one with a little of the pear mixture and finish with the toasted spiced walnuts.
7
Serve immediately to keep the crisp texture. If you prefer them slightly warmed, place them for 2 minutes in a 250°F / 120°C oven before serving, without letting them wilt.

Chef tips

Dry the endive leaves thoroughly so the cream adheres better. Dice the pear just before assembling to keep its texture and color.

Substitutions

You can swap the pear for a firm apple. Mint can be replaced with dill or parsley. If you do not have Greek yogurt, use plain cream cheese, keeping in mind the filling will be thicker.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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