Ingredients

8 Endive leaves

2 medium ripe tomatoes, chopped

3 TBS Calamata olives, chopped

8 marinated or plain artichoke quarters, chopped

1/2 medium shallot, minced

3 TBS fresh basil, chopped

1/2 tsp dried oregano

4 TBS extra virgin olive oil

2 TBS balsamic vinegar

Salt and pepper to taste

optional: additional chopped basil for garnish

Preparation

  1. Gently peel 8 leaves off of 1 head of Endive. Wash and set aside.

  2. Combine remaining ingredients in a small bowl, and allow to sit for 10 minutes to allow flavors to combine.

  3. Dip a pastry brush into the liquid at the bottom of the bowl, and brush onto each endive leaf.

  4. Spoon a generous amount of the tomato mixture onto each leaf, placing 4 on each plate in the shape of an X.

  5. Garnish with additional basil if desired.