Stuffed Endive Spears

https://www.canadianliving.com/food/recipe/stuffed-endive-spears

A refreshing finger food, endive leaves are a crunchy foil for smooth, homemade herbed yogurt cheese.

24 servings

INGREDIENTS

• 2 cups plain yogurt

• 3/4 cups diced sweet red peppers

• 2 tablespoons chopped fresh Italian parsley

• 1 clove garlic minced 1 pinch each salt

• 1 pinch each pepper

• 3 Belgian endive

• 24 pecan halves toasted

METHOD

Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.

Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.

Credits: Canadian Living Magazine: May 2002