Name: Endive Cups With Beet, Persimmon and Marinated Feta
Cook time: 30 minutes
Total time: 55 minutes
Yield: Makes 30 to 40 hors d'oeuvres
Ingredients: 1 cup crumbled marinated feta or goat cheese (see Cooks' Note); 2 medium golden or red beets; 3 ripe Fuyu persimmons; 2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice); 1 teaspoon Meyer lemon zest (or regular lemon zest); 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; Pinch sugar, optional; 8 heads Belgian endive; Torn fresh mint, for garnish

Endive Cups with Beet, Persimmon and Marinated FetaTara Donne, food and prop styling by Diana Yen

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite. Choose persimmons with the texture of a ripe tomato, as an under-ripe persimmon is too tannic to eat and will ruin the dish.

Cooks' Note

If you can't find marinated feta or goat cheese at the store, you can make it yourself. In a medium bowl, mix a few tablespoons of olive oil, a strip of lemon zest, 2 smashed garlic cloves, and freshly ground black pepper. Add the crumbled cheese and toss gently to coat. Let marinate at least 30 minutes (or up to overnight).

Recipe notes

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