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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 40 |
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These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves. Ingredients:
2 cups broccoli, coarsely chopped |
1/2 cup red bell pepper, julienne-cut (1- x 1/4-inch) |
1/4 cup purple onion, chopped |
1/4 cup red wine vinegar |
1 teaspoon vegetable oil |
1 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/4 teaspoon cracked pepper |
40 leaves belgian endive (about 4 large heads) |
Directions:
1. Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
2. Pour cold water over broccoli mixture; drain.
3. Combine vinegar and next 4 ingredients in a medium bowl; stir well.
4. Add broccoli mixture, and toss well.
5. Cover and marinate in refrigerator 2 hours; drain.
6. To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
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