endive boats

There is something about endive leaves that I love. Perhaps it’s because they are so pretty and seemingly dainty. Perhaps it’s because they can healthfully and deliciously stand in for yet another piece of bread. (Not that I would ever get sick of bread, let’s be real). But whatever the reason, I’m going to continue to use them. They are perfect for dips, spreads and bruschetta-like toppings.

I served the components alone and let my guests serve themselves. Which turned out to be a good idea because they all thought the beets tasted like dirt and wanted nothing to do with them.  I didn’t mind though, the leftovers made a great topping for salads. ;)

But I promise – to the beet lovers of the world – you will love it.

Squash, Beet & Blue Cheese Endive Boats

  • Endive leaves (about 2 bunches)
  • 2 roasted beets, chopped
  • 3/4 cup roasted squash, chopped
  • 2 Tbsp roasted pecans, chopped
  • 2 Tbsp blue cheese crumbles

Serve the beets, squash, pecans and blue cheese in little dishes and let guests build their boats!

Comments

  1. says

    fyi…hey emily. what’s up with your recipes tab? i’m trying to check out your great bread pudding but it’s just links to a blogroll?

  2. says

    fyi…hey emily. what’s up with your recipes tab? i’m trying to check out your great bread pudding but it’s just links to a blogroll?

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