Stuffed Endive Bites

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Category : Appetizers And Snacks

Recipe : Stuffed Endive Bites

Makes 8 servings

Smoky Southwestern flavors are a perfect match for cool, elegant endive. Chipotles en
adobo, smoked dried jalapeno peppers in a complex sauce of tomato, garlic and spices,
can be found in the Mexican section of some supermarkets and in Latino grocery
stores. Buy a small can and puree the contents; refrigerated, it will keep up to six
months. Just a spoonful will add a smoky dazzle to soups, stews and other dishes.

4 Belgian endives
1 red bell pepper, roasted,* and finely chopped
2 ounces nonfat cream cheese
1 tablespoon minced sweet onion
1-2 teaspoons pureed chipotles en adobo
Arugula leaves or watercress (optional)

Trim the bottoms of each endive and pull apart the leaves; set them aside. Mince
the smallest leaves at the core.
In a medium bowl, combine the pepper, cream cheese, onion, minced endive and
the chipotles. Dab a scant teaspoon of the pepper mixture onto the bottom of each
endive leaf.
Line a serving tray with the arugula or watercress (if using); arrange the filled
endive leaves on top in an overlapping starburst pattern. Serve at once, or
refrigerate, covered, up to 6 hours.

SERVING PROVIDES: 1 Fruit/Vegetable.

PER SERVING: 22 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 76 mg
Sodium, 4 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 22 mg Calcium .

*To roast bell pepper, preheat broiler. Line baking sheet with foil; place pepper on
baking sheet. Broil 4-6" from heat, turning frequently with tongs, until skin is lightly
charred on all sides. Transfer to paper bag; fold bag closed and let steam 10 minutes.
Peel, seed and devein pepper over sink to drain juices.