Caprese appetizer in endive boats

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 12

Caprese, an Italian appetizer made with mozzarella, tomatoes, and basil, is incredibly versatile and can be served with wine, as an appetizer, or as a side dish. One of the most interesting ways to serve it is in endive boats. In this case, the salad is made with bocconcini mozzarella (small balls of mozzarella) and cherry tomatoes, dressed with olive oil, and arranged among the thick, boat-shaped endive leaves. This salad is easy to eat with your hands. It's an excellent low-calorie alternative to sandwiches and bruschetta, perfect for picnics, house parties, or buffets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of endive
3/4 cup small mozzarella balls
0.5 cup cherry tomatoes, quartered
1/4 cup fresh basil, thinly sliced
2 tbsp. l. olive oil
1 tbsp. l. grated parmesan
A pinch of red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: endive salad, mozzarella cheese, cherry tomatoes, Parmesan cheese, red pepper flakes, basil

Cooking the dish according to the recipe:

Separate the endive leaves and arrange them on a serving platter.
In a medium bowl, combine mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper, salt, and black pepper to taste; toss to combine. Spoon about 1 heaping tablespoon of the filling onto each endive leaf.

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