Make Ahead

Prosciutto and Pepper Stuffed Belgian Endive

June 21, 2011
Author Notes

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

  • Makes about 12 to 15 pieces
Ingredients
  • 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)
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • boulangere
    boulangere
  • lapadia
    lapadia
  • wssmom
    wssmom
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!