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Feta Mousse on Endive with Blackberry and Balsamic Reduction

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"If you love feta you'll love this feta mousse, the perfect bite."

Serves 12 | Prep Time 30 minutes | Cook Time 0 minutes

Why I Love This Recipe

The reason for me to create this recipe is that I'm an avid feta fan. I'm attracted to recipes using feta and I built this recipe as a vehicle for my feta mousse to use as a light appetizer and found that the feta mousse works well with berries and I wanted a crunch so this is how the endive came to be. The basil and balsamic reduction are just the icing on the cake so to speak.

Ingredients You'll Need

8 ounces feta
4 ounces cream cheese
2 cloves minced garlic
2 tablespoons heavy cream
3 tablespoons olive oil
2 tablespoons lemon juice

24 basil leaves
4 bunches endive to equal 24 outer leaves
2 cups blackberries to equal 24
4 tablespoons balsamic reduction


In the bowl of a food processor add the feta thru the lemon juice and process until light and fluffy. Place the content in a pastry bag fitted with a large tip or snip a hole in the bag.

Lay out endive leaves to be able to work in a production line fashion.

Pipe 1/2 to 1 teaspoon feta mousse into the end of each endive leaf that was connected to the plant. Amount depends on the size of your endive leaves.

As shown in photo gently press a blackberry into the feta mousse with a basil leaf wedged in to be held in place by the blackberry.

To finish add a few drops of balsamic reduction to the medial portion of the endive to be stopped from flowing out by the feta mousse.

Pairs Well With

This is served as an appetizer that will pair well with any number of wines from Pinot Noir to Gewurztraminer.

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