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Tapenade Endive Boats

by Livestrong_Recipes  |  May 23, 2016

Tapenade Endive Boats
  1. PREP
  2. 10 m
  • COOK
  • 0 m
  • TOTAL
  • 10 m

Belgian endive is a member of the chicory family, related to frisee and radicchio. A single serving has more than two times the recommended daily allowance of vitamin A as well as about 25 percent of the calcium and iron you need in a day. Since these nutrients are available when it’s raw, and because it loses its crunch when cooked, Belgian endive is better eaten raw. (Paleo, vegan, gluten-free)

INGREDIENTS

SERVES 10

  • 3 head endive
  • 3 cups Olives, Ripe, Sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper

DIRECTIONS

1 Pull the leaves off the heads of endive
2 Pulse all the ingredients (except endive) in a food processor until a finely chunky texture is achieved.
3 Scoop two tablespoons of the tapenade mixture into each endive leaf “boat.”
4 NOTE: This makes a great appetizer because individual leaves can serve as little boats for presentation and/or dipping. These can be stuffed with nearly any dip; olive tapenade is my favorite because the richness of olives pairs perfectly with the slight bitterness of Belgian endive.