Prosciutto and Pepper Stuffed Belgian Endive

By inpatskitchen
June 21, 2011
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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 extra virgin 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)
  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 if you like.

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