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!

Related posts:

1. roasted red-pepper feta dip
2. need of a quick appetizer?
3. roasted cauliflower with blue cheese vinaigrette
4. baked fennel
5. leek & prosciutto crostini