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Is It Snacktime Yet

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Belgian Endive Canapés

½ lb. endive (about 2 heads)

1 T. extra-virgin olive oil

½ t. garlic powder

2 t. lemon juice

½ t. lemon zest

1 t. champagne vinegar

2 zucchini, washed and roughly chopped

1 yellow squash, washed and roughly chopped

1 shallot, finely chopped

1 green onion, finely chopped

¼ c. flat leaf parsley, chopped

½ t. black pepper, freshly ground

1 t. Hungarian paprika

Trim the ends off the endive and separate the leaves. Rinse each leaf well and discard any browned leaves. Set aside on paper towels to dry.

In a medium bowl, whisk the olive oil, garlic powder, lemon juice, lemon zest, and champagne vinegar until well blended. Add the zucchini, yellow squash, shallot, green onion, parsley, and black pepper, mixing to combine.

Spoon the vegetables equally into each endive leaf. Garnish with the Hungarian paprika. Makes 8 servings.

Nutritional Information

Per serving

Calories: 36

Total Fat: 2g

Saturated Fat: <1g

% Calories from Fat: 44

Carbohydrates: 4g

Protein: 1g

Cholesterol: 0mg

Sodium: 10mg

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