Stuffed Endive Leaves With Mango Recipes
STUFFED ENDIVE CUPS
These are wonderful appetizers for your summer parties. We love them all year round! I use my own Recipe #134246, but bottled will work as long as you chop the larger pieces up.
Provided by Chef PotPie
Categories Mango
Time 25m
Yield 18 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
- Combine chutney, pecans and cream cheese and refrigerate.
- No more than 2 hours before serving, fill endive cups.
Nutrition Facts : Calories 73, Fat 7.4, SaturatedFat 3.3, Cholesterol 15.6, Sodium 42, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 1.4
STUFFED ENDIVE LEAVES
This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 20-30 serving(s)
Number Of Ingredients 15
Steps:
- COMBINE the following ingredients in the food processor:.
- artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
- Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
- Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Nutrition Facts : Calories 56.3, Fat 3, SaturatedFat 0.4, Sodium 203, Carbohydrate 6.5, Fiber 3.9, Sugar 1.3, Protein 2.2
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