Bruschetta Endive Boats

Endive leaves are the perfect shape for one- or two-bite appetizers, they are like edible spoons that can be filled with whatever your heart desires. I topped these with a quick bruschetta mixture for a colourful and easy option. To make it even faster, some chopped tomato can be tossed in an already prepared pesto sauce or a fresh salsa from the deli can be used. Keep the cheese out for a dairy-free option or sprinkle on some freshly grated parmesan or crumbled feta. I do recommend a bit of cheese, or maybe some finely chopped avocado, for those who don’t love the bitterness of endive. The creaminess, combined with the natural sweetness of the tomatoes, tones down the bitter flavour.Endive comes in a range of sizes, varying in length by an inch or two. Since I used a messy filling I went for smaller ones, so that they could be eaten in a single bites. For sturdier fillings, the larger ones can work nicely. Their thick spine makes them quite hearty so they can be stuffed a few hours in advance of serving. Simply cover tightly with plastic wrap and store in the fridge until needed. We don’t often incorporate many bitter foods in our Western diets but they can make a significant contribution to our health. We have largely forgotten two dietary aspects that have been prominent throughout several cultures since ancient times- fermented foods and bitter foods. Fermented foods are another topic altogether but a good rule of thumb is that more is better (unless you have a kombucha addiction), in moderation. Bitter foods are naturally more prevalent in spring, with some of the main ones being endive, dandelion greens, citrus fruits like lemon and grapefruit, arugula and kale. This is a season of renewal and cleansing and adding in more bitter foods into our diets can take this part of the annual cycle into our bodies. Bitter foods have nutrients and enzymes that can help with digestion and support our livers- ensuring that we are functioning at our best. A well running digestive system means less bloating and more energy, and eating more of the right foods can be just as useful as lessening the ones that cause more stress on our systems (sorry refined sugars, caffeine and alcohol).To get the leaves cleanly away from the bunch, simply cut the base of the endive on the stem end, around 1/4 to 1/2 inch in, and gently pull back each leaf. The smaller ones can be thin like flower petals near the edges so don’t force them or they will tear. I like to separate them all then lay them out on the counter so I can plate the bigger ones together around the smaller center pieces, or they could be alternated larger and smaller. Their curved shape can make them flop from side to side a bit. If you want the platter to be as perfect as possible, shave off part of the spine on the undersides of the leaves with a long, thin knife. This will create a flat, well balanced base. I kept it more rustic this time, foregoing this step and you can see in the photos that some of the leaves are off-center and some of the juices from the filling have spilled onto the plate. Appetizers are a good option for gatherings because you can have a range of dishes to appease different palates. While we all deserve beautiful food all the time, it makes more sense to keep the extra investments of finance, effort and time for when we have guests. A good trick is to adopt traditions from the art world, one easy to follow example is the colour wheel. Generally, colours on opposite sides are complimentary, so purple and green are a nice combination because they are directly opposite each other. Orange is equally spaced between the two, so it can provide a pleasing contrast. If you are using less vibrant food, incorporating a plate, napkins or flowers of a complimentary colour can provide the same effect.