Picadas de endívia de pêra e queijo

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A super easy, light, and fresh appetizer!

Today, I’m sharing with you guys a great appetizer recipe that is perfect for your next spring or summertime party. This recipe hits all the marks: light, fresh, crunchy, fruity, and earthy!

Picadas de endívia de pêra e queijo

Porções 20 mordidas


  • 1 head of endive
  • 1 ripe pear (peeled, cored, and cut into small cubes)
  • 6 red seedless grapes, quartered
  • 1 colheres de sopa. blue cheese or feta
  • 1/4 xícara chopped toasted walnuts (Reserve 2 tablespoons for garnish)
  • azeite
  • sal e pimenta


  • Rinse the endive and remove leaves. You should have about 20 individual pieces in a head of endive.
  • In a small bowl, add the cubed pear pieces, quartered grapes, blue cheese or feta, and the toasted walnut pieces. Stir to combine.
  • Regue com azeite e tempere com sal e pimenta.
  • Gently toss to coat and check for seasonings. Depending on the ripeness of the pears, you may or may not need to add more olive oil.
  • Using a small spoon, evenly divide the mixture between the endive leaves. Top each endive bite with a sprinkle of reserved toasted walnut pieces.
  • Alternatively, you could fill the mixture in small tasting cups to serve.
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by Camila Alves McConaughey