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Endive Cups With Beet, Persimmon and Marinated Feta

3.9

(7)

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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).

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