Description
A refreshing and elegant Endive Salad Bites recipe featuring warm, honey-thyme grilled feta paired with fresh citrus, pomegranate seeds, toasted nuts, and fragrant herbs served on crisp Belgian endive leaves. This light appetizer balances sweet, tangy, and savory flavors, perfect for a sophisticated starter or party snack.
Ingredients
Scale
Feta and Honey Topping
- 6 ounce block of feta
- 1 tablespoon honey
- Few sprigs of fresh thyme
Salad Bites
- 3 Belgian endives
- 1 grapefruit
- 1 navel orange
- 1/4 cup pomegranate seeds
- 1/3 cup nuts (pine nuts, pistachios, and slivered almonds)
- 1/4 cup chopped basil
- 1 tablespoon chopped chives
- Pinch of salt and pepper
- 1/4 cup olive oil
Instructions
- Preheat the grill: Heat a grill or grill pan to medium heat to prepare for cooking the feta.
- Grill the feta: Wrap the feta block in aluminum foil, top with honey and fresh thyme, then seal the foil packet tightly. Place it on the grill and cook for 16 minutes until warm and infused with the honey and thyme flavors.
- Prepare endives: Trim bases of Belgian endives and gently separate the leaves. Reserve the small, tight center leaves and chop them into small pieces for the salad mixture.
- Cut citrus: Peel and segment the grapefruit and navel orange, cutting them into small bite-sized pieces for topping the salad bites.
- Toast and chop nuts: Toast nuts in a small pan over medium heat for about 10 minutes, stirring often, until lightly browned and aromatic. Allow to cool slightly, then chop them into small pieces.
- Mix salad dressing: In a bowl, combine chopped endive centers, toasted nuts, chopped basil, chopped chives, salt, pepper, and olive oil. Stir well to create the nut-herb dressing.
- Assemble the bites: Arrange endive leaves on a serving platter in a circular pattern. Place the grilled feta in the center. Layer the leaves with citrus segments, pomegranate seeds, and drizzle with the nut-herb dressing. Sprinkle some dressing over the feta as well.
- Serve: Serve immediately, encouraging guests to scoop warm feta onto endive leaves topped with citrus and seeds or spoon toppings directly onto the cheese. Enjoy the blend of warm, sweet, and fresh flavors.
Notes
- For a vegetarian-friendly option, ensure the feta is made with vegetarian rennet.
- Use a combination of nuts like pine nuts, pistachios, and almonds for texture and flavor contrast.
- If you don’t have a grill, the feta can be baked at 350°F (175°C) for 16 minutes wrapped in foil.
- Endive leaves work well as edible cups but can be substituted with chicory or radicchio.
- This appetizer is best served immediately to enjoy the contrast of warm feta and fresh salad components.
