Broccoli-Endive Boats

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.

• Ready In: 2 hrs 30 mins
• Serves: 40

Ingredients

• 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)

Directions

1. Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
2. Pour cold water over broccoli mixture; drain.
3. Combine vinegar and next 4 ingredients in a medium bowl; stir well.
4. Add broccoli mixture, and toss well.
5. Cover and marinate in refrigerator 2 hours; drain.
6. To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.