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Endive and Treccione Affumicato
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fresh Belgium endive leaves, trimmed
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.