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Endive appetizer next to green onion, pepitas, and strawberries.
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5 from 2 votes

Endive Appetizer with Strawberry Relish

Inspired by Jaleo by José Andrés that uses oranges and almonds, this recipe combines strawberries with a light vinaigrette and pepitas for a nut-free, gluten free vegetarian appetizer!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad, Snack
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Salt, Vegetarian
Servings: 14 pcs
Calories: 24kcal
Author: Alicia

Ingredients

  • 1 cup strawberries, chopped
  • ½ teaspoons white distilled vinegar (or white wine vinegar)
  • 1 ½ teaspoons good quality extra virgin olive oil
  • 2 Belgian endive
  • ¼ cup toasted pepitas/pumpkin seeds
  • 1 tablespoon chopped chives or green onions
  • 2-3 oz fresh goat cheese (chevre)

Instructions

  • Trim stem end of the endive and pull leaves apart carefully. Wash in cool water, dry, and set aside. In a bowl, mix together chopped strawberries, vinegar, and olive oil. Spoon strawberries into endive cups. 
  • Add crumbled, fresh goat cheese and top with chopped chives or green onions and toasted pepitas. Finish with a small sprinkle of salt and freshly cracked black pepper. Cover and chill or serve immediately.

Notes

  • Endive boats are best served fresh. Prep the strawberry relish and endive separately, then combine before serving to keep things crisp. 
  • Trader Joe's has the best deal on a 3 pack of Belgian endive.
  • Hate strawberries? If strawberries aren't in season, trade them out for chopped apples or pears, blueberries, or pomegranate seeds. 
  • Goat cheese can be left out for a vegan/dairy free edit. And black pepper Boursin also makes a great substitute. 

Nutrition

Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg