I’M MOVING AGAIN….and pregnant…okay, let’s just get that April’s fool joke out of the way right now!
My friend, Tara, brought this appetizer to a party a few years back and everyone loved it! I’ve made it numerous times since. It’s always such a crowd pleaser…and everyone asks for the recipe. So…here you go!!
Endive Parmesan Appetizer
1 garlic clove minced
1/2 tsp salt
1 TBS mayo
2 TBS lemon juice
2 TBS olive oil
1/4 lb. parmesan cheese chopped into small pieces
1/2 cup finely chopped celery
1 cup pecans….I buy the “pieces” (you can also use walnuts…or maybe even pine nuts?)
2 to 3 Belgian endive, separated into leaves
Toast the pecans until pretty dark. Whisk together the garlic, salt, mayo, lemon juice in a bowl. Toss in the parmesan, celery and pecans (I like to do it when the pecans are still a little warm because it melts the cheese a little bit)…and mix thoroughly. Spoon mixture onto endive leaves and arrange on a platter. Enjoy!
This makes a lot of appetizers. I doubled it for Easter last weekend, using two endive, for approximately 25-ish people and there was way more filling than endive and it filled a large platter. One recipe is plenty!
….my store didn’t have endive once, so I used butter lettuce and just put the bowl of filling in the middle of the platter and everyone made their own lettuce cups…less work!
….my son & daughter-in-law made it for an apple-themed dinner party and substituted apples for the celery and said it was awesome..the perfect blend of sweet and savory!
This weekend is the San Diego Crew Classic, the largest regatta for primarily 8-oared shells and my team is entered in three women’s masters races. I’m looking so forward to coxing for all three boats, and the beautiful weekend ahead with amazing women. To my team-mates who read this blog (…and a tribute to my Canadian friend, Tara)….and if you’re just like being inspired, this is all it takes…inches!
Let’s do this girls!
You cannot direct the wind, but you can adjust the sails!