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Stuffed Endive Spears

Dec 31, 2011

These beautiful appetizers featured on Best Recipes Ever are an elegant choice for a fancy cocktail party. And the best part is, you don't have to turn on the oven to make them.
 
Stuffed Endive Spears
by the Canadian Living Test Kitchen
 
A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.
 
This recipe makes 24 servings
 
2 cups (500 mL) plain yogurt
3/4 cup (175 mL) diced sweet red peppers
2 tbsp (25 mL) chopped fresh Italian parsley
1 clove garlic, minced
1 pinch each salt and pepper
3 belgian endive
24 pecan halves, toasted
 

Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: Refrigerate for up to 24 hours.)
 
In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.
 
Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.
 
Substitution: Substitute 1 cup (250 mL) softened light cream cheese for the drained yogurt and prepared pesto for the parsley.
 

cal  24
pro  1 g
total fat 2 g
sat. fat 0
carb  2 g
fibre  0
chol  2 mg
sodium  71 mg
% RDI:  -
calcium 3
iron  1
vit A  2
vit C  13
folate  9

 

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