Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted walnuts or pecans, and feta cheese.
Pomegranate molasses adds a lovely sweet-sour spark to the mix. It’s sold at Middle Eastern markets and in many natural food stores. If unavailable, substitute balsamic vinegar.
Yield: About 24 appetizers
2 cups coarsely chopped Italian parsley leaves
1 cup coarsely chopped pitted green olives, such as Castelvetrano
2 green onions, thinly sliced, including half of dark green stalks
1/4 cup toasted walnut pieces, coarsely chopped, see cook’s notes
1/4 cup crumbled feta cheese, see cook’s notes
2 teaspoons fresh lemon juice
1 teaspoon pomegranate molasses or balsamic vinegar
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
24 endive leaves
Salt and freshly ground black pepper to taste
Optional garnish: 1/4 cup pomegranate seeds
Cook’s notes: To toast the walnut pieces place them on rimmed baking sheet in single layer. Place in 350-degree oven until lightly toasted, 3 to 4 minutes. Watch carefully because nuts burn easily. Cool before using. If you like, substitute pecans for walnuts. If you aren’t a fan of feta cheese, substitute finely diced Parmesan.
- In a medium bowl, place parsley, olives, green onion, walnuts and feta. Toss.
- In a small bowl or glass measuring cup with a handle, combine juice, pomegranate molasses or balsamic, salt and pepper. Stir to combine. Whisk in oil. Taste and adjust seasoning. Pour dressing over the parsley mixture; toss.
- Arrange endive leaves on large platter. Fill endive leaves half full with mixture. If desired, scatter pomegranate seeds on top and serve.
Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her @CathyThomas Cooks.com.