This dish crosses the line between a beautiful salad & a bite-sized appetizer. The sweetness from the peaches helps cut some of the bitterness from the endive, and the tangy Feta cheese leaves you wanting another bite.
The following recipe makes approximately 20 bite-sized mini salads. Crumble the Feta cheese into pieces roughly the same size as the diced peaches.
This dish crosses the line between a beautiful salad & a bite-sized appetizer. The sweetness from the peaches helps cut some of the bitterness from the endive, and the tangy Feta cheese leaves you wanting another bite. The following recipe makes approximately 20 bite-sized mini salads.
Ingredients
- 2 endives (using the ten biggest leaves from each)
- 4 ripe summer peaches (flesh cut medium dice)
- 1.5 cups of crumbled Feta cheese
- 1 Tbsp olive oil
- 1 Tbsp fresh chives (finely sliced)
Instructions
- Remove the biggest outer leaves from the heads of endive and wrap gently in a dampened paper towel until you are ready for assembly.
- Remove the pit from the peaches, and cut the flesh into medium dice pieces.
- Crumble the Feta cheese into pieces roughly the same size as the diced peaches.
- In a medium-sized bowl, mix the diced peaches with the crumbled Feta cheese and a drizzle of olive oil.
- Toss to combine.
- Arrange the endive leaves on a platter.
- Fill each leaf, or endive “boat” with a scoop of the peach and Feta cheese mixture.
- Sprinkle each endive boat with a few finely-sliced chives, and serve immediately.
Notes
These are best assembled right before they are served, as the endive leaves begin to wilt fairly once you have these bite-sized salads assembled.