Roasted Endive With Persimmon, Citrus And Feta – a delicious recipe with endive heads, Generous glugs, salt, sugar, Black pepper, persimmon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Wash and trim ends from endive heads. Quarter each head, carefully trimming any brown spots from the core, while still keeping the core intact. Place endive quarters in an 8 inch x 8 inch square baking dish or one similar in size. Using clean hands, toss quarters in a few generous glugs of olive oil, you want the oil to evenly coat the endive pieces. Add sea salt and sugar, tossing to coat. Grind fresh black pepper to taste over endive. Artfully arrange endive in dish.
3
Wash and trim end off of persimmon. Halve and core. Slice fruit into thin wedges. Add persimmon to baking dish, tucking pieces between and around endive quarters.
4
Dot mixture with unsalted butter cubes.
5
Drizzle citrus juice over endive and persimmon.
6
Top with feta cheese.
7
Cover dish tightly with foil. Bake for 10 minutes. After 10 minutes, remove foil and bake for and additional 10 minutes.
8
Crank your oven heat up to broil. Broil for 3 minutes, until cheese and endive are beginning to brown.
9
Remove dish from oven, allow mixture to cool, and transfer to table. Serve and Enjoy!
98
kcal
Calories
9
g
Fat
1
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large Belgian endive heads, Generous glugs of extra virgin olive oil, 1/2 teaspoon fine sea salt, 1/2 teaspoon granulated sugar, and more.
Yes, Roasted Endive With Persimmon, Citrus And Feta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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