Festive Endive Appetizers

Endive Appetizers // loveandlemons.com

Endive… the perfect holiday party snack when it’s time to start laying off the bread already. As the holiday season comes to a close, I’m starting to crave foods that are lighter and brighter.

Endive // loveandlemons.com

I decided to make two of my favorite appetizers (that I love atop toasty crostini)… and serve in crispy endive leaves instead. The first is a super easy sesame tuna tartare. And because parties always need vegetarian options, the second is a lemony white bean puree.

But let’s face it, my favorite thing about skipping the bread is that I can endlessly snack away and still have room for dessert. Balance…

Special thanks to the California Endive Farms for the giant box of endive. (All opinions in this post are my own).

Festive Endive Appetizers
For the Lemony White Bean Puree:
  • 1 cup cooked white beans, drained and rinsed
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves
  • Zest & juice of 1 lemon
  • Sea salt and fresh black pepper
  • A few pinches of red pepper flakes, for garnish
  • Chopped chives, for garnish
  • Endive, for serving
For the Sesame Tuna Tartare:
  • 6 oz piece of sushi-grade tuna, salted, seared & chopped into pieces (yield ½ cup)
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon dijon mustard
  • ¼ cup chopped scallions
  • Sprinkling of sesame seeds, for garnish
  • Extra-virgin olive oil, for searing tuna
  • Endive, for serving
  1. Make the Lemony White Bean Puree: Place the white beans, oil, garlic, lemon zest and juice, and a few pinches of salt and pepper in a food processor and process until smooth. Chill until ready to use. Taste & adjust seasonings.
  2. Scoop spoonfuls of the puree into endive leaves and garnish with the chives and red pepper flakes, or serve in a small bowl with endive leaves on the side for dipping.
  3. Make the Sesame Tuna Tartare: Sear the tuna (optional step). Heat oil in a small pan, and when it is hot, sear the tuna for about 30 seconds to 1 minute on each side. You want no more than ⅛ inch on both sides to turn white.
  4. Let the tuna cool to room temperature and chop. Mix it with the soy sauce, rice vinegar, sesame oil, mustard, and scallions. Chill for at least 20 minutes, or until youโ€™re ready to serve. Taste and adjust seasonings.
  5. Scoop the tartare on endive leaves. Garnish with extra scallions and sesame seeds.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. That white bean puree just went on to my New Year’s Eve party menu!!! Sounds light and fabulous!

  2. Crista from peacelovequinoa.com on said:

    these look amazing. like, absolutely amazing.

  3. rosemary on said:

    This is an excellent website. I wad lucky coming across it and now I loom forward to checking it each day. Thanks

  4. Eileen from hampiesandwiches.blogspot.com on said:

    Endive leaves sound like the perfect spoon for a bite of something delicious. ๐Ÿ™‚

  5. Ashley from edibleperspective.com on said:

    I just loaded a bunch of photos for a herb/lemon/garlic white bean cauliflower dip! ๐Ÿ™‚ Love the endive idea!

    • jeanine from loveandlemons.com on said:

      ooh, white bean cauliflower dip sounds delicious, can’t wait for the recipe!

  6. Sarah from thesugarhit.com on said:

    Your photos make me just about weep with envy. What lighting set up do you use! SO JEALOUS.

    • jeanine from loveandlemons.com on said:

      thanks ๐Ÿ™‚ It’s a pretty makeshift setup in our kitchen. 1 photo light, a diffuser, some white poster board… took lots of trial and error before we got it just right.

  7. Things served on endive are always good. The color of the endive in your pictures is beautiful.

  8. These are so pretty! I’ve done endive leaves with blue cheese and crushed walnuts but I’ll have to get this a try. Thanks for sharing!

    • jeanine from loveandlemons.com on said:

      thanks Kristin!

  9. Elbert Bode on said:

    One sure fire way to find appetizers that will get the job doneis to use copycat restaurant recipes. These recipes have beendeveloped by skilled chefs that mimic some of the best entrees,appetizers and desserts from Americaโ€™s most popular restaurants.”

    Current post coming from our new internet site

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):