Roasted Red Pepper and Artichoke on Belgium Endive

Makes roughly 30 appetizers

2 red peppers
2 small jars of marinated artichoke hearts, drained and chopped
¼ cup Italian parsley, chopped
1 to 2 cloves of garlic, minced
¼ to 1/2 cup grated Parmesan cheese
Belgium endive (about 6 or 7)
salt and pepper to taste

Grill the peppers until the skin is blistered and blackened.  Remove from heat, place in a bowl and cover with plastic wrap.  Let cool to room temperature.  Remove skin, seeds and chop.  Place chopped peppers in a bowl and add the rest of the ingredients.  Season to taste and spoon onto endive leaves.

The Culinary Chase’s Note:  The red pepper mixture can also be used as a bruschetta topping or toss it into a pasta dish and add a bit of olive oil.  I love the colors from this appetizer as well as the crunchy texture from the endive leaves.