Endive Leaves with Roasted Red Pepper Salsa

Endive Leaves with Roasted Red Pepper Salsa
Endive Leaves with Roasted Red Pepper Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 2

    large roasted, chopped red bell peppers

  • 1/2

    C minced fennel bulb

  • 2

    T chopped Kalamata olives

  • 1

    T olive oil

  • 1

    T red wine vinegar

  • 3/4

    t minced fresh rosemary

  • 1/2

    t minced garlic

  • 24

    Belgian endive leaves (@ 3 large heads), ends trimmed

Directions

Mix fennel, olives, oil, vinegar, rosemary, garlic & peppers in med. bowl. Season with salt & pepper. ( Can be made 1 day ahead.) Cover & chill. Arrange endive leaves on platter. Spoon 1 T salsa onto each leaf & serve. Calories: 12

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