CAPRESE ENDIVE BOATS

Caprese Endive Boats image

Provided by Geoffrey Zakarian

Time 10m

Yield about 12 servings

Number Of Ingredients 8

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1 head endive
3/4 cup tiny pearl mozzarella balls
1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil, sliced
2 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch red pepper flakes
Kosher salt and freshly cracked black pepper

Steps:

Separate the endive leaves and arrange on a serving platter.
In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.