Antipasto Salad Endive Boats
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!”
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 (Fontinella is also my cheese of choice for my Corn Casserole with Cheese).
Antipasto Salad Endive Boats
- 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
- 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.
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.
I am just so hardcore in love with fontinella now! I imagine it would be great on an actual pizza, too!
My husband would LOVE these! I just may have to treat him. 😉
Every good husband deserves a treat now and then, right Jeanine? 🙂
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!! 😀
Thanks so much, Jess! I pretty much live for “salty Italian bits.” hahaha.
Great Idea! I love using endive cups for dips and salads! And this antipasto looks awesome.
Thanks so much, Nicole. I think endives are definitely underappreciated!
OMGeeee what a totally adorable way to serve up antipasto! Brilliant!
Thanks so much, Sophia. I thought you might like a good antipasto 🙂
This is such a bright and fresh dish. Just perfect for spring!
Thanks so much for stopping by, Lori!
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!
Exactly, Erin! No crackers or bread needed. All the good stuff, none of the filler 🙂
This is making my mouth water!
Thanks so much, ZazaCook!