Prep 30 mins
Cook 2 hrs
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
- 2 cups broccoli, coarsely chopped
- 1⁄2 cup red bell pepper, julienne-cut (1- x 1/4-inch)
- 1⁄4 cup purple onion, chopped
- 1⁄4 cup red wine vinegar
- 1 teaspoon vegetable oil
- 1 teaspoon dark sesame oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cracked pepper
- 40 leaves Belgian endive (about 4 large heads)
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
Attractive interesting recipe. We enjoyed it very much. I subbed Apple cider vinegar for the red wine and sweet onion for the purple - it was simply supply & demand. The recipe still worked. I marinated the broccoli for 4 hours and the vinegar actually cooked the broccoli so it lost it's lovely vibrant color.
Made for 123 hits tag. Lovely fresh taste after all that heavy holiday food.It looks gorgeous and tastes super too.
This made a nice, light lunch for me toay. I halved the recipe and used small romaine heart leaves in place of the more expensive endive. Thank you! Made for the Australian Recipe Swap!