Christine Gallary, Chow.com.
This recipe was demonstrated at our Market to Table program on December 5, 2009.
Familiar flavors team up in an unexpected way that’s a great option for any cocktail party.
Makes 8 to 12 servings as an hors d’oeuvre
3 medium heads endive
¾ cup diced feta
2 cups diced pears
1½ teaspoons lemon juice
1 tablespoon olive oil
¾ teaspoon ground coriander
Salt and freshly ground black pepper
- Trim the ends off of the endive, remove the leaves and set aside (you will need 30 to 40 leaves).
- Gently toss the feta, pear, lemon juice, olive oil, and coriander in a medium bowl until evenly coated. Season with salt and freshly ground black pepper and toss to coat well.
- Place a tablespoon of the cheese-pear mixture in each endive leaf and serve immediately.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »