Antipasto Salad Endive Boats

Antipasto Salad Endive Boats - Ditch the old-school relish tray and serve these no-fuss endive boats filled with your favorite meats, cheeses, olives and veggies! | foxeslovelemons.com

Have you tried cooking with endive at home? It’s a leafy green that, believe it or not, belongs to the daisy family. I see it occasionally in restaurants, but don’t often see home cooks using it. Belgian endive can be found in most larger grocery stores. It kind of looks like a very small, very tight, white and yellow head of Romaine lettuce. While it can certainly be chopped up to add a bitter accent to a mixed green salad, the boat shape of the leaves practically screams “throw a party!” and “fill me with something fun and colorful!”

Antipasto Salad Endive Boats - Ditch the old-school relish tray and serve these no-fuss endive boats filled with your favorite meats, cheeses, olives and veggies! | foxeslovelemons.com

Being the Italian-grandma-at-heart that I am, no party is complete without antipasto (a selection of cured meats, cheese, olives and complementary vegetables). Here, instead of a formally arranged antipasto platter, I’ve tossed it all together to use as a filling for endive leaves. You can use whatever types of antipasto elements you like best for this appetizer. I included salami, marinated artichoke hearts, colorful olives, and lots of other goodies. Choosing a great cheese is important for these Antipasto Salad Endive Boats, so I went with Stella Fontinella® cheese, which is delicately sweet and creamy smooth, with just a hint of sharpness.

Looking to win some green this Spring? Enter the Stella Cheeses “Bring on the Green(s)” giveaway! One lucky salad lover will win a $250 prize! Enter at StellaCheese.com or on the Stella Cheeses Facebook page. To enter, simply provide your e-mail address and Pinterest user name, and follow Stella Cheeses on Pinterest. Promotion period runs March 1 – 31, 2015. Also, be sure to follow Stella Cheese on Instagram and check out their #RecipeExchange #SpringSalads Pinterest board for more great salad ideas!

Antipasto Salad Endive Boats - Ditch the old-school relish tray and serve these no-fuss endive boats filled with your favorite meats, cheeses, olives and veggies! | foxeslovelemons.com

Antipasto Salad Endive Boats

Yield: Serves 8 as an appetizer

Prep Time: 25 minutes

Ingredients:

  • 1 package (5 ounces) Stella Fontinella cheese, cut into ½-inch cubes
  • 1/2 medium cucumber, cut into ½-inch pieces
  • 4 ounces hard salami, cut into ½-inch pieces
  • 4 ounces quartered and marinated artichoke hearts, drained
  • 1/2 cup assorted pitted olives
  • 1/2 cup grape tomatoes, halved
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon 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.
  1. Wash and separate leaves from core of each endive head. Serve endive leaves alongside antipasto mixture.

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Disclosure: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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16 comments

  1. This is making my mouth water!

  2. What a unique way to serve antipasto! I love that the endive acts as a cracker or piece of bread in this dish. Total win!

  3. This is such a bright and fresh dish. Just perfect for spring!

  4. OMGeeee what a totally adorable way to serve up antipasto! Brilliant!

  5. Great Idea! I love using endive cups for dips and salads! And this antipasto looks awesome.

  6. These are so cute! Seriously, what a great idea for an appetizer. I love all those salty Italian bits and the endive leaves are a great vehicle for them!! 😀

  7. My husband would LOVE these! I just may have to treat him. 😉

  8. I love a good antipasto salad and fontinella is totally the way to go when it comes to cheese. My favorite pizza shop uses it in their salad, too, and it took us forever to figure out what their secret was.

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