Description
A festive and visually appealing Thanksgiving appetizer board featuring creamy feta and yogurt dip served in crisp Belgian endive leaves, garnished with seeds and dried fruit, alongside a decorative pear centerpiece for a charming holiday starter.
Ingredients
Scale
Feta Yogurt Dip
- 8 ounces feta cheese
- 7 ounces Greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon sumac
Appetizer Board Components
- 1/2 of a red pear
- 5 Belgian endives (both red and green)
- 2 candy eyes
- 1-centimeter triangle of cheddar cheese
- 2 tablespoons pepitas
- 2 tablespoons roasted sunflower seeds
- 3 tablespoons dried cherries or cranberries
Instructions
- Prepare the Pear Base: Place the halved red pear at the base of a large serving plate to create a decorative centerpiece for your appetizer board.
- Prepare Endive Leaves: Trim the base off each Belgian endive and carefully separate the leaves without tearing them, as these will serve as individual serving vessels.
- Decorate the Pear: Use a small dab of the yogurt from the dip to affix two candy eyes and a small piece of cheddar cheese shaped as a 1-centimeter triangle onto the pear for a fun and festive look.
- Make the Feta Yogurt Dip: In a food processor, blend together the feta cheese, Greek yogurt, olive oil, sea salt, and sumac for about 2 minutes until smooth and creamy.
- Fill the Endive Leaves: Spoon or pipe the feta yogurt dip into each endive leaf, filling them generously to prepare for garnishing.
- Garnish: Sprinkle pepitas, roasted sunflower seeds, and dried cherries or cranberries on top of each filled endive leaf for added texture, flavor, and color.
- Arrange the Endive Leaves: Arrange the filled endive leaves around the plate, starting from the outer edges and working inward. Alternate layers of green and red endive leaves to create an attractive pattern.
- Serve or Store: Serve immediately to maintain freshness and crispness, or store the assembled board in the refrigerator until ready to serve.
Notes
- Use a sharp knife to carefully trim and separate endive leaves without tearing.
- The dip can be made ahead of time and refrigerated before assembling the board.
- For a vegan version, substitute feta and Greek yogurt with plant-based alternatives.
- Adjust the seasoning in the dip to taste before filling the leaves.
- Serve the appetizer board immediately to preserve the crisp texture of the endives.
