Bruschetta Endive Boats
 
Prep time
Cook time
Total time
 
Serves: 24
INGREDIENTS:
  • 6 heads endive, leaves separated, discard the smallest ones near the cores (around 24 leaves in total)
  • 1 pint cherry tomatoes, chopped (around 1½ to 2 cups)
  • 2 tablespoons fresh basil, chopped (or 1 to 2 teaspoons dried)
  • 1 tablespoon good olive oil
  • 1 teaspoon fresh parsley (or ¼ teaspoon dried)
  • 1 tablespoon shallot, chopped very finely (around ½ small shallot; or any preferred type of onion)
  • 1 small garlic clove, minced
  • ⅛-1/4 teaspoon sea salt, to taste
  • Optional toppings: freshly grated parmesan, crumbled feta or finely chopped avocado.
DIRECTIONS:
  1. Place the tomatoes in a medium sized bowl. Add in the olive oil, basil, parsley, shallot and garlic and stir to combine. Add the salt, starting with ⅛ teaspoon, stir and taste. Add another ⅛ teaspoon if needed, stir and taste again. If need be add another pinch or two.
  2. Lay out the endive leaves on a large platter.
  3. Spoon the tomato mixture into the endive leaves.
  4. Serve or store in the fridge, covered tightly with plastic wrap until needed.
  5. Top with any desired toppings just before serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/bruschetta-endive-boats/