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Persimmons & Pomegranate Endive Cups

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Persimmons & Pomegranate Endive Cups | She Paused 4 Thought

Wow! These simple and healthy “Persimmons & Pomegranate Endive Cups” that feature Fuyu persimmons and pomegranates paired with crunchy pistachios and salty-tangy blue cheese are incredibly delicious. Their color and freshness makes them, in addition, the ideal antidote for Holiday overindulgence.

I made this for the annual Melissa’s Produce holiday event as well as a Christmas party, and judging by how fast they disappeared, well, I’d categorize them as a Huge Holiday Hit.

Today’s Recipe: Persimmons & Pomegranate Endive Cups

This recipe is based on a salad I learned to make in culinary school called Persimmon – Pomegranate Salad with Goat Cheese & Pistachios.

I used an onion chopper to dice the firm Fuju (not Hachiya) persimmons in this recipe.

If you are short on time or need to shave a few calories off this appetizer, just eliminate the dressing.

You can substitute different cheeses or fruit to your liking. Pears, goat cheese & pecans make a great option as well.

Persimmons & Pomegranate Endive Cups | She Paused 4 Thought

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Persimmons & Pomegranate Endive Cups

This simple and healthy appetizer features Fuyu persimmons and pomegranates nicely paired with crunchy pistachios and salty-tangy blue cheese to make a flavorful and colorful holiday treat.
Course Appetizer
Author Cathy Arkle

Ingredients

  • 2 - 3 Heads of Belgium endive washed and trimmed
  • 3 medium-large Fuyu persimmons - ripe but firm small dice
  • ½ cup pomegranate arils
  • 1/3 cup blue cheese crumbled
  • 1/3 cup pistachios chopped
  • 1 medium shallot minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pomegranate molasses
  • Sea salt and freshly ground black pepper to taste
  • 3 tablespoon olive oil

Instructions

  1. In a mixing bowl, mix the shallots, vinegar, molasses, salt & pepper. Whisk in the olive oil.
  2. Wash and trim the endive and place individual leaves on a large cookie sheet. (It is messy filling the endive cups so fill them on a cookie sheet rather than the serving plate.)
  3. In a medium bowl mix persimmons, pomegranate arils and blue cheese together. Mix in approximately ¼ cup or less of the vinaigrette.
  4. Carefully add about 1 tablespoon of the persimmon filling to each endive leaf and top with pistachios.
  5. Arrange on a platter and serve.

Recipe Notes

Note: Vinaigrette can be made 4 days ahead. Cover and chill.
Makes approximately 30 appetizers

Hope you try this healthy appetizer for your next party!

Merry Christmas & Happy Holidays to you. Looking forward to more deliciousness in 2018.
…and then, she paused for thought.

Yum

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Comments

  3. Greg Henry (@sippitysup)

    Endive cups are an great option for hand-held appetizers. Of course the French call appetizers hors d’oeuvre – which means “outside of the work.” Unfortunately, most of them require lots of work. But not these P & P Endive Cups. They bring a colorful combination of tastes and textures that seem no work at all. GREG

    Reply

  8. Christina Conte

    Not only beautiful, but so fresh and festive! Lovely appetizer or side for anytime of year, when the produce is available! Thanks for sharing, Cathy!

    Reply

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