"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Maisie's Beloved Endive with Goat Cheese and Roasted Red Peppers Recipe

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This recipe for Maisie's Beloved Endive with Goat Cheese and Roasted Red Peppers, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Hazen
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 red pepper, roasted
1 clove garlic
2 tbsps. olive oil
1 tbsps. balsamic vinegar
6 leaves endive
6 small prosciutto slices
2 ounces goat cheese
1 tbsp. capers, optional
(all measures given are per person, increase accordingly)

Directions:
Directions:
Roast pepper over direct flame on cooktop or gas grill until blackened all over. Place immediately in a small container with a tight-fitting lid and let cool. When cool, remove skins, seeds, and stems and slice into thin strips. Place in a small bowl with 1 clove of garlic, minced, and drizzle with olive oil and balsamic vinegar. Cover and let marinate for several hours (the longer the better).

Meanwhile, pull leaves off the endive and place a small scoop of cheese on the widest part of the leaf. Wrap a thin piece of prosciutto around the bottom of the leaf and place 2 or 3 leaves decoratively on a small appetizer plate. Pile the pepper mixture in the center of each leaf and drizzle with the marinade. Add capers if desired. Serve with crusty bread for dipping.

Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
really best to prepare roasted pepper mixture a day ahead. Then, assembly only takes about 10 minut
Personal Notes:
Personal Notes:
This dish is fabulous. Maisie still remembers making this at "Whitney" 4 1/2 years ago! Depending on the meal you are serving afterwards, two leaves might be enough on each plate.

 

 

 

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