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, Fontinella cheese and lots of other goodies.

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 - 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

Being the Italian-grandma-at-heart that I am, no party is complete without antipasto. Here, instead of a formally arranged antipasto platter, I’ve tossed it all together to use as a filling for endive leaves.
4 from 1 rating

Ingredients

  • 1 package fontinella or fontina cheese, cut into ½-inch cubes 5 ounces
  • ½ medium cucumber cut into ½-inch pieces
  • 4 ounces hard salami cut into ½-inch pieces
  • 4 ounces quartered and marinated artichoke hearts drained
  • ½ cup assorted pitted olives
  • ½ cup grape tomatoes halved
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon ground black pepper
  • 3 heads Belgian endive

Instructions

  • 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.
Calories: 234kcal, Carbohydrates: 3g, Protein: 11g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 44mg, Sodium: 789mg, Potassium: 160mg, Fiber: 1g, Sugar: 1g, Vitamin A: 556IU, Vitamin C: 5mg, Calcium: 174mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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