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.