Mediterranean Endive Boats Food

CREAMY CRAB AND BACON ENDIVE BOATS

Creamy Crab and Bacon Endive Boats image

Provided by Nancy Fuller

Time 20m

Yield 20 servings

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers, drained and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons minced shallots
3 small inner stalks celery with leaves, finely chopped
1 lemon, zested and juiced (about 1 tablespoon juice)
Kosher salt
Freshly ground white pepper
1 pound lump cooked crabmeat
1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
1/3 cup chopped fresh tarragon
20 endive spears (3 to 4 endives)
4 strips cooked bacon, finely chopped

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.

CAPRESE ENDIVE BOATS

Caprese Endive Boats image

Provided by Geoffrey Zakarian

Categories appetizer

Time 10m

Yield about 12 servings

Number Of Ingredients 8

Ingredients

1 head endive
3/4 cup tiny pearl mozzarella balls
1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil, sliced
2 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch red pepper flakes
Kosher salt and freshly cracked black pepper

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 BOATS WITH MARINATED VEGETABLES

Endive Boats with Marinated Vegetables image

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

Ingredients

1 small fresh beet (about 3 ounces)
1 3/4 teaspoons salt
1 medium carrot, peeled
1/2 (about 8 ounces) bulb fennel, trimmed
1 tablespoon white-wine vinegar
2 teaspoons olive oil
1/8 teaspoon freshly ground black pepper
1 1/4 pounds (5 large heads) Belgian endive
2 tablespoons salmon roe (optional)
2 teaspoons chopped chervil leaves

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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