Monday, July 22, 2013

Endive Bites with Tomatoes & Bacon

Oh, these were GOOOOOD!! So fresh and light......the crunch of the endive was incredibly satisfying and the hint of salty bacon just brought the whole recipe to the next level. I made these for dinner tonight as our "salad". I think they would make an impressive appetizer, as well. Oh, and I have to mention, they were easy-peasy to make....even the novice cook will knock these out of the park! Thanks to Cooking Light for this recipe. 

1 cup sliced multicolored grape tomatoes
1 teaspoon fresh thyme leaves <I used a tsp of fresh basil leaves instead>
1 teaspoon chopped fresh chives
2 teaspoons champagne vinegar
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon salt 
16 Belgian endive leaves (about 2 heads)
2 center-cut bacon slices, cooked and crumbled 
<I added a bit of shredded Parmesan cheese>

Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon <and Parmesan, if using>.

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