A simple, fresh, beautiful appetizer perfect for summer parties.
Ingredients
Endive heads
Hood Cottage Cheese with Chive
Grape tomatoes, quartered
Fresh basil, chopped
Toasted pine nuts
Extra-virgin olive oil
Salt and pepper
Instructions
Carefully separate the endive leaves and lay on a plate curved side up. Fill each endive leaf about half full with the Hood Cottage Cheese with Chive. Top with chopped tomatoes. Sprinkle with basil and pine nuts, drizzle with olive oil, and top with salt and pepper to taste. Serve immediately or keep refrigerated until you'r ready to serve.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2017/06/caprese-stuffed-endive-recipe.html