Endive and Treccione Affumicato Recipe

From Dorothy McNett's Recipe Book.

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Endive and Treccione Affumicato

From Dorothy McNett's recipes 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 or salsa

for a fresh Strawberry Relish:
1 cup sliced or diced fresh strawberries
1-2 green onions, thinly sliced
1-2 cloves garlic, minced
freshly ground pepper
pinch of sea salt
1 teaspoon honey
1 teaspoon extra virgin olive oil

Wash and prepare 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. If making the fresh Strawberry Relish, simply combine all ingredients and allow to stand about 10 minutes before using.

Recipe created 2009-02-28.

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