A short and sweet post today, because I am tired from the Super Bowl — and I’m sure I’m not the only one! Jim Gaffigan told me I didn’t have to go to work if I watched the game, but unfortunately, that turned out not to be the case!
I heard recently that the Super Bowl is the second biggest food occasion in America, right behind Thanksgiving. We certainly had quite the spread last night, thanks to some incredible cooks in attendance! We ate barbacoa tacos, Cuban sandwiches, bacon-wrapped dates with a balsamic glaze, beer-cheese fondue dip, plantain chips, pistachio feta dip, a cream cheese & garlic salsa dip, and these endives…
Endives are such great vehicles for tasty things, much healthier (and prettier) than crackers, chips, etc. I’ve tried them with sweet potatoes and bacon, as well as pomegranates, goat cheese, and honey. In another attempt at a lighter winter appetizer, my endives were filled this time around with finely diced pear, feta crumbles, pecan pieces, and finally, dots of maple syrup. If you love sweet-and-salty snacks, then you will loves these endives!
- 5 oz feta cheese, crumbled
- 1 pkg Trader Joe's Belgian endives
- 1 pear, very finely diced
- ¼ cup pecan pieces
- pure maple syrup, for drizzling
- Separate endive leaves from the base, then rinse and pat dry.
- Spread leaves on a serving platter.
- Fill each evenly with diced pear, crumbled feta, and pecan pieces.
- Drizzle a dot or two of maple syrup over individual leaves, then serve.