See Also: Appetizers · Cheese Dishes
Endive and Treccione Affumicato
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fresh Belgium endive leaves, trimmed
drizzles of extra virgin olive oil
slices or pieces of a good smoked cheese, such as Treccione Affumicato
snipped chives
apple or pear sauce, or a dollop of chutney
Wash and preapre each endive leaf so that it can be easily eaten as a finger food. Arrange on a beautiful platter. Drizzle with oil. Arrange pieces of the cheese on the leaves, snip on some chives and garnish with a fruity relish of some sort.
Recipe created 2009-02-28.
