Thinking of trilogies, quite the vegetarian opposite alternative to the tur-duck-en, especially in miniature, somehow I came up with these. Endive, tomato and capers form the first trilogy. Then cheeses include feta, parmesan and percorino. Grated lemon, orange, and ginger together with chopped fennel, dill and flat leaf parsley, and finally coarse salt, pepper and ground fennel seed are the final threesomes. —Sagegreen
Belgian endive leaves, washed, dried and trimmed
grape tomatoes, sliced in half
crumpled Bulgarian sheep's feta, or a goat cheese
fresh grated parmesan
fresh grated percorino
finely chopped fresh fennel greens
chopped fresh dill
chopped flat leaf parsley
fresh orange zest
fresh lemon zest
peeled fresh grated ginger
fresh ground fennel seed
fresh milled pepper
coarse salt, to taste
or so olive oil with a peppery finish
juice of 2 fresh lemons
In This Recipe
Arrange the endive leaves on a baking sheet.
Add the halved grape tomatoes, about 2-3 per leaf. Add a quick spritz of some lemon.
The sprinkle the capers around the tomatoes. Add the chopped herbs and fresh fennel and grated ginger and citrus zest. Finish with the crumpled and grated cheeses, a drizzle of olive oil, and a sprinkle of the dried fennel, pepper and salt on top.
Heat these under a broiler for about 5 minutes or until the cheese starts to brown. Add a finishing squeeze of fresh lemon juice and serve right away.