Recently at Whole Foods, we sampled a simple stuffed endive appetizer that featured a salad dressing that was on sale that day. I decided to try my hand at making stuffed endive, and ended up with the version you see above.
I wanted it to be crunchy, sweet, salty, and flavorful. That’s not too much to ask, right? These endive boats turned out to be very good, though the flavors were quite delicate. Next time I might try an antipasto approach, filling the boats with a mix of artichoke hearts, pine nuts, tomatoes, and Parmesan shavings. I just love those little boats!
Pear and Feta Endive Boats
- 1 tablespoon butter
- 3 Bosc pears, peeled and diced
- 1/4 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled feta
- 1 small Belgian endive, washed, leaves separated
Heat butter in a skillet over medium heat. Add diced pears and saute for 3 to 5 minutes, until just warmed through. Allow to cool a bit.
Spoon pears into endive leaves, and top each with a sprinkling of walnuts and feta. Arrange on a platter and serve.
Makes 4 appetizer servings.