Stuffed Endive Leaves Food
STUFFED ENDIVE LEAVES
This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 20-30 serving(s)
Number Of Ingredients 15
Steps:
- COMBINE the following ingredients in the food processor:.
- artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
- Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
- Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Nutrition Facts : Calories 56.3, Fat 3, SaturatedFat 0.4, Sodium 203, Carbohydrate 6.5, Fiber 3.9, Sugar 1.3, Protein 2.2
STUFFED ENDIVE SPEARS
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
Provided by Rita1652
Categories Spreads
Time 15m
Yield 36 appetizers
Number Of Ingredients 9
Steps:
- Combine first seven ingredients mix well.
- Trim ends of endive and separate heads into spears.
- Spread cheese mixture on endive spears.
- Serve immediately or cover and chill up to 2 hours before serving.
- Garnish with basil sprigs.
Nutrition Facts : Calories 37.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 57.7, Carbohydrate 2, Fiber 1.5, Sugar 0.3, Protein 2
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