Stuffed Endive Spears
Stuffed Endive Spears
Photography by Matthew Kimura
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| 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 |
- Portion size: 24 pieces
A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.
Ingredients
- 2 cups 2cupsplain yogurt
- 3/4 cup 3/4cupdiced sweet red peppersweet red peppers
- 2 tbsp 2tbspchopped fresh Italian parsley
- 1 1clove garliccloves of garlic, minced
- 1 pinch 1pincheach salt and pepper
- 3 3belgian endive
- 24 24pecan halves, toasted
Preparation
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.
Additional information : Substitution: Substitute 1 cup (250 mL) softened light cream cheese for the drained yogurt and prepared pesto for the parsley.
Source : Canadian Living Magazine: May 2002
