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 mins
Total Time15 minutes mins
Course: Appetizer, Salad, Snack
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Salt, Vegetarian
Servings: 14 pcs
Calories: 24kcal
- 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)
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.
- 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.
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