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Ingredients
- 1 head 1 head endive
- 3/4 cup 3/4 cup tiny pearl mozzarella balls
- 1/2 cup 1/2 cup cherry tomatoes, quartered
- 1/4 cup 1/4 cup fresh basil, sliced
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon grated Parmesan
- Pinch Pinch red pepper flakes
- Kosher salt and freshly cracked black pepper
Preparation
Step 1
Separate the endive leaves and arrange on a serving platter.
In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.