Yield: 12 servings
These delicious morsels are perfect for an appetizer, snack, or as a starter course. If you can’t find fresh figs, this is great with just olives. Soaking the macadamia nuts makes the nut cheese easier to digest, but if you need to save some time go ahead and make it with the macadamia nuts as they are. The macadamia cheese is also great with crackers or as a veggie dip, so make extra!
Macadamia Cheese: 2 tablespoons cilantro, chopped, 3 tablespoons lime juice, 1 ½ teaspoon sea salt, 1 ½ cups macadamia, 1 tablespoon nutritional yeast
Endive Cups: 3 heads of endive, 6 fresh figs, 1 cup kalamata olives, pitted (roughly chopped), coarse sea salt, freshly ground pepper
Making the Macadamia Cheese: Soak the macadamia nuts in three cups of purified water for 6-8 hours. Strain the water. In a food processor or Vita-Mix blender, pulse the nuts until they become a mill. Add the red cilantro, lime juice, sea salt, nutritional yeast, and blend until smooth.
To assemble the endive cups: Separate the endive leaves. Trim the stem off the fig and cut into thin wedges. Spoon a dollop of the macadamia cheese into each endive leaf and spread. Top with the fig wedges and chopped olives. Sprinkle with coarse sea salt and ground pepper. Serve immediately.