Comment on Recipe: Endive ‘boats’ are the perfect vessels for tasty appetizers

Recipe: Endive ‘boats’ are the perfect vessels for tasty appetizers

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.

 

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