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Like any family, we are in this together and we are here for you.

For us, that means continuing to safely produce the essential products that our communities rely on with the utmost of care. On the ground, we have implemented the strict precautionary measures from local and global experts to help keep our people safe. We want to express our gratitude to every Saputo employee for their ongoing passion and dedication during these unprecedented times.

  • Prep Time
    25 mins
  • Cook Time
    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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