Featured Recipe
Warm Endive and Cannellini Bean Salad Boats
With a zesty white bean and wine filling, these festive endive boats make a tasty appetizer that looks fantastic and yet is so easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Serves: 4 - 6
Ingredients:
1/4 cup (60 mL) olive oil
1 leek, thinly sliced
2 tbsp (30 mL) finely chopped fresh thyme
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/2 cup (125 mL) High Road Cellars – Pinot Grigio 0g sugar
1 can (398 mL) cannellini (white kidney) beans, drained and rinsed
1/2 cup (125 mL) frozen peas
1 tbsp (15 mL) lemon zest
1 tbsp (15 mL) grainy mustard
2 heads Belgian endive, separated into leaves
1/3 cup (75 mL) shaved Parmesan cheese
Directions
- In large skillet set over medium heat, heat oil. Cook leek, thyme, garlic, salt and pepper, stirring occasionally, for 4 to 5 minutes or until leeks are tender. Stir in wine and bring to a boil.
- Add cannellini beans; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 7 minutes or until most of the liquid has evaporated.
- Stir in peas, lemon zest and mustard. Cook, stirring occasionally, for 2 to 3 minutes or until peas are heated through.
- Arrange endive leaves on a serving plate in single layer. Spoon cannellini mixture into leaves. Garnish with Parmesan.
Tip: Alternatively, serve cannellini mixture on crostini or toasts.
Check out more recipes here!
