Mediterranean Endive Boats are filled with olives, feta, artichoke hearts and more. Perfect appetizers or finger food salads and absolutely delicious!!
Mediterranean Endive Boats
Bill and I joined a dinner club with 3 other couples. The goal was to get together four times a year for good food, fellowship and to utilize the dishes gathering dust in our china cabinets. Our first gathering was in early May.
Our lovely hostess, Sabra, offered up a finger food salad course while we watched our local Indiana Pacers in the NBA playoffs (the wives are foodies, the hubbies needed their sports fix). Filled with chopped vegetables tossed in a lovely vinaigrette, these Mediterranean Endive Boats disappeared quickly.
The taste of these Mediterranean Endive Boats haunted me. I googled the recipe the next morning before even asking the hostess for details. I had some gorgeous endive in my fridge, so I was impatient to make these babies for my lunch.
All that’s involved is some chopping and tossing. I also slice just a sliver off the bottom of the endive leaf to allow them to sit flat on the serving tray. These Mediterranean Endive Boats were magnificent! If you have some leftover endive, these Endive Cups with Blue Cheese and Raspberries are also magnificent!
Mediterranean Endive Boats
Mediterranean Endive Boats – a fun, bite sized salad or appetizer
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Appetizer, Salad
- Cuisine: Mediterranean
- 12 Belgian endive leaves
- 1/4 cup sliced mixed pitted olives
- 1/2 cup halved cherry tomatoes or 1 cup grape tomatoes
- 1/2 cup marinated artichoke hearts, tough leaves removed
- 1 garlic clove, minced
- 1/4 cup fresh basil leaf, chopped
- 1/4 cup crumbled feta cheese
- 1 1/2 teaspoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- Combine the olives, tomatoes, artichokes, garlic and basil in a bowl.
- Add olive oil and vinegar, salt and pepper, and toss with olive and tomato mixture.
- Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture, top with feta crumbles and serve.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #13: Keep busy. Keep out of the kitchen. I tend to snack when I’m bored. Run an errand. weed the garden, take a walk. But if you’re really hungry, make sure to allow yourself a nutrient rich snack…a starving gal can do a lot of damage to a batch of cookies!
Disclosure: California Endive Farms supplied me with 6 pounds of gorgeous, fresh endive. . I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of California Endive.