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Antipasto Salad Endive Boats
  • Prep
    25 mins
  • Total
    25 mins
  • Servings
    8 servings

Antipasto Salad Endive Boats

Main Ingredients: Vegetables

Yield: 8

Photo & Recipe Courtesy Of FOXES LOVE LEMONS, Lori Yates

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

  1. In medium bowl, toss cheese, cucumber, salami, artichoke hearts, olives, tomatoes, capers, basil, oil and pepper until well combined.
  2. Wash and separate leaves from core of each endive head. Serve endive leaves alongside antipasto mixture.

Suggested Cheeses

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