Belgian Endive Bruschetta Appetiser
from the kitchen of Susan Hubert and Sharmagne Leland-St.John
Several Belgian endive leaves
2 pounds ripe tomatoes, diced
½ cup fresh basil leaves, chiffonade cut
2 large garlic cloves, grated
1 teaspoon balsamic vinegar
½ teaspoon pink salt
Freshly ground black pepper
Romano cheese, grated
1 small fresh basil leaf for each endive
Arrange the endive leaves on a plate. In a large bowl, stir together the chopped tomatoes, basil, balsamic vinegar, salt and several grinds of pepper. Season to taste.
With a slotted spoon scoop the bruschetta mixture onto each of the Belgian endives. Sprinkle the Romano cheese over the endives. Chill and serve.
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