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- Prep
- 25 mins
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- Total
- 25 mins
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- Serving
- 8 servings
Ingredients
- 1 pkg. Stella Fontinella® cheese, cut into 1/2-inch cubes
- 1/2 medium cucumber, cut into ½-inch cubes
- 4 ounces hard salami, cut into 1/2-inch pieces
- 4 ounces quartered and marinated artichoke hearts, drained
- 1/2 c. assorted pitted olives
- 1/2 c. grape tomatoes, halved
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1/4 tsp. ground black pepper
- 3 heads Belgian endive
Directions
- In medium bowl, toss cheese, cucumber, salami, artichoke hearts, olives, tomatoes, capers, basil, oil and pepper until well combined.
- Wash and separate leaves from core of each endive head. Serve endive leaves alongside antipasto mixture.
