CAPRESE ENDIVE BOATS
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield about 12 servings
Number Of Ingredients 8
Steps:
- Separate the endive leaves and arrange on a serving platter.
- In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.
ENDIVE SALAD BOATS
Steps:
- Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
- Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
- Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.
BROCCOLI-ENDIVE BOATS
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
Provided by mersaydees
Categories Vegetable
Time 2h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
Nutrition Facts : Calories 4.5, Fat 0.2, Sodium 16.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.2
ENDIVE BOATS WITH MARINATED VEGETABLES
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
- Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
- Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
- Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.
Nutrition Facts : Calories 9 g, Cholesterol 7 g, Fiber 1 g, Protein 1 g, Sodium 18 g
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#time-to-make #course #main-ingredient #preparation #for-large-groups #appetizers #vegetables #broccoli #number-of-servings #4-hours-or-less
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