Endive Boats Food

MEDITERRANEAN ENDIVE BOATS

Steps:

• Combine the olives, tomatoes, artichokes, garlic and basil in a bowl.
• Add olive oil and vinegar, salt and pepper, and toss with olive and tomato mixture.
• Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture, top with feta crumbles and serve.

CREAMY CRAB AND BACON ENDIVE BOATS

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

ENDIVE BOATS

Steps:

• Spread endive leaves with cream cheese spread.
• Top with grapes and honey.

BROCCOLI-ENDIVE BOATS

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.

CAPRESE ENDIVE BOATS

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.

CRANBERRY-CHICKEN BOATS WITH ENDIVE

Steps:

• Reserve 2 Tbsp. onions for later use. Combine remaining onions with chicken, dressing, ginger and orange zest.
• Spoon about 1 Tbsp. chicken mixture onto each lettuce leaf; top with cranberry sauce.
• Sprinkle with reserved onions.

ENDIVE BOATS WITH MARINATED VEGETABLES

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.

ENDIVE BOATS WITH SMOKED SALMON

Steps:

• In a food processor chop salmon.
• Add cream cheese and lemon juice, blend until smooth
• Add capers and red onion and pulse until blended.
• Carefully separate leaves from heads.
• Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves
• Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.