Prosciutto and Pepper Stuffed Belgian Endive

By • June 21, 2011 • 8 Comments



Author Notes: A nice refreshing appetizer any time of the year...and so easy to prepare!inpatskitchen

Makes about 12 to 15 pieces

  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 large red bell pepper sliced thin (hopefully you'll get about 30 slices)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 to 5 slices prosciutto, quartered or cut into thirds, depending on your slices
  • 1 head Belgian endive, leaves separated
  • Extra virgin olive oil for drizzling (optional)
  • Minced parsley for garnish (optional)
  1. In a large saute pan, saute the pepper strips and garlic in the oil until the peppers soften. Stir in the salt and pepper Cool and set aside.
  2. Once the peppers have cooled, wrap two or three in a slice of the prosciutto and set in an endive leaf. Chill and when ready to serve, drizzle with a little extra virgin olive oil and garnish with parsley if desired.
Jump to Comments (8)

Tags: can be made ahead, Summer

Comments (8) Questions (0)

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Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hold the horses, this is beautiful! And not the labor-intensive work that lots of miniature s**t can be.

Dscn3274

over 2 years ago inpatskitchen

It is rather pretty isn't it? It's one my dad used to make all the time. Thanks!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

I love the combination of flavors, beautiful photo, too, almost looks like I can take one from my computer screen!

Dscn3274

about 3 years ago inpatskitchen

Thanks so much!!

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about 3 years ago GiGi26

This looks delicious and what a beautiful presentation!

Dscn3274

about 3 years ago inpatskitchen

Thank you ma'am!

Me

about 3 years ago wssmom

Not only easy, but BEAUTIFUL! (and yummy, too, I bet)

Dscn3274

about 3 years ago inpatskitchen

Thanks! It's a great two or three biter..