Low-Carb Jeweled Pomegranate & Pistachio Endive Spears with Whipped Feta

Bring the most popular food to the party - and nobody will even realize it’s nutritious! Crisp endive leaves serve as a fresh base instead of doughy or fatty pastry. Fill it with savory, creamy whipped feta cheese. Top it with sweet-tart pomegranate seeds and crunchy pistachios for a beautiful red and green treat. 

These endive spears are easy to make and beautiful to present. Serve them at parties, or give them as host gifts. Make plenty of extras to eat for leftovers as snacks or for meals. They’re seasonal, filled with healthy fats and protein, and delicious. 

Variations and Serving Suggestions

• For a more colorful base, use red, yellow, orange, and green bell peppers instead of endives for the base. Cut the bell peppers into quarters, lengthwise.
• For a grilled veggie option, use grilled peppers or zucchini boats instead of endives.
• For a milder cheese, use cottage cheese instead of feta. Try blending ½ cup of cottage cheese with ¼-½ cup of mozzarella or parmesan cheese.
• For a sharper cheese flavor, use ½ cup of cottage cheese and 2-3 ounces of blue cheese or goat cheese instead of feta cheese.
• If you don’t have pomegranate seeds, use sliced strawberries or raspberries to top the feta cheese. 
• For a healthy and attractive presentation, arrange the endive spears on a platter with green and red grapes, orange carrots, and colorful bell peppers.
• For extra protein, top the endive spears with small grilled shrimp or cubes of grilled chicken.
• For a Mediterranean twist, stir halved pitted Kalamata olives into the feta mixture before spreading onto the endive leaves. Top with walnuts, basil, and grape tomato halves, and drizzle with olive oil before serving. 
• For different flavors, try herbs like mint, cilantro, parsley, or basil.

Recipe for Jeweled Pomegranate & Pistachio Endive Spears with Whipped Feta 

Makes 8 servings

Ingredients:

• 8 ounces of feta cheese, crumbled
• 2 tablespoons of olive oil
• 2 tablespoons of water
• Black pepper to taste
• 6-8 heads of Belgian endive
• 1 cup of pomegranate seeds
• ½ cup of pistachios, chopped
• 2-3 tablespoons of thinly sliced green onions or chives

Directions:

1. In a food processor or blender, combine the feta cheese, oil, water, and pepper. Puree until smooth, scraping down the sides as needed. Set aside.
2. Separate the endives into individual leaves. Set aside 16 large, intact leaves to be the bases or “spears.”
3. Distribute the feta mixture onto the endive spears. Gently spread with a spoon or knife. 
4. Sprinkle the pomegranate seeds, pistachios, and chives on top. Arrange the spears on a platter and serve or refrigerate immediately. 

Nutrition information per serving: 170 calories, 14 grams of fat, 5 grams of saturated fat, 30 mg cholesterol, 340 mg of sodium, 8 grams of carbohydrates, 5 grams of sugar, 2 grams of fiber, 6 grams of protein

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Reviewed by Natalie Stein, MS, MPH, CDCES

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