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Close view of Mediterranean Endive Boats in a white, rimmed serving tray

Mediterranean Endive Boats

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Mediterranean Endive Boats are filled with olives, feta, artichoke hearts, and more. Perfectly delicious appetizers or finger food salads!

This Endive Recipe may be your introduction to this crisp, slightly bitter green related to chicory. Adding sweet tomatoes and creamy cheese helps to balance the flavor profile beautifully!

Close view of Mediterranean Endive Boats in a white, rimmed serving tray

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.

A tray of endive boats on a red and white checked napkin

Finger Salads

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. PRO-Tip: 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!

A plate of food on a table, with Endive and Salad

 

Close view of Mediterranean Endive Boats in a  white, rimmed serving tray

Mediterranean Endive Boats

Mediterranean Endive Boats - a fun, bite sized salad or appetizer

Prep Time 10 minutes
Total Time 10 minutes
Yield 6

Ingredients

  • 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

Instructions

  1. Combine the olives, tomatoes, artichokes, garlic and basil in a bowl.
  2. Add olive oil and vinegar, salt and pepper, and toss with olive and tomato mixture.
  3. Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture, top with feta crumbles and serve.

Nutrition Information:

Yield:

2

Serving Size:

2 endive leaves

Amount Per Serving: Calories: 284Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 17mgSodium: 1143mgCarbohydrates: 28gFiber: 15gSugar: 5gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Skinny Tip

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!

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