Cherry Endive Boats with Cottage Cheese & Pistachios
Ingredients
- ⅓ cup Mariani Sweetened Dried Cherries, roughly chopped (40 g)
- 4 Belgian endives, halved lengthwise
- 1½ tbsp olive oil (about 20 ml)
- Kosher salt and black pepper, to taste
- 1 cup cottage cheese, small curd (about 225 g)
- 1 tsp lemon juice (5 ml)
- ½ tsp lemon zest
- 2 tbsp water (30 ml)
- 1 tsp honey or maple syrup (5 ml)
- 1 tsp balsamic vinegar (5 ml)
- Pinch chili flakes, optional
- 2 tbsp pistachios, chopped
- Small basil or mint leaves, optional
Instructions
- 1. Heat oven to 400°F (200°C). Place endive halves cut-side up on a parchment-lined tray, drizzle with olive oil, season with salt and pepper. Roast 15–18 min until tender and lightly browned at the edges.
- 2. In a bowl, mix cottage cheese, lemon juice, lemon zest, salt, and pepper.
- 3. In a small pan, simmer dried cherries with water, honey, and balsamic 2–3 min until glossy. Add chili flakes if using.
- 4. Spoon cottage cheese onto warm endive boats. Top with the glazed cherries.
- 5. Finish with chopped pistachios and herb leaves. Serve warm or slightly warm.
- Try this: Add a few mint leaves for a fresh herbal note.
