Party tables are filled with heavy bites this time of year, and living a balanced life means being able to enjoy those. But amongst the cheesy, creamy, dips and sweet treats, it can be refreshing to offer something on the lighter side that still packs a ton of flavor.
Enter these endive bites and this month’s Recipe ReDux challenge: We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’
Ottolenghi makes use of crème fraîche in this salad making it creamy and tangy, but also decadent. So I took this recipe idea and created a lighter appetizer option that’s just as festive and fancy as the sausage-stuffed mushrooms or the stunning cheeseballs at this year’s holiday parties.
- ¾ cup plain greek yogurt (I prefer Fage 0% or 2%)
- 2 ounces blue cheese
- 1 teaspoon extra virgin olive oil
- 1 teaspoon honey
- Salt and black pepper to taste
- 12-14 Belgian endive leaves (from 2 endives)
- 1 pear peeled and julienned
- 3 tablespoons chopped roasted and salted pistachios
- 2 tablespoons pomegranate arils
- Mix together yogurt, blue cheese, oil, and honey until smooth; season with salt and pepper. Refrigerate until ready to use.
- Spoon yogurt mixture into endive leaves, top with pear slices, pistachios, and pomegranate arils.