Smart Endive and Walnut Appetizers

  • Yield 30 servings
  • Prep 10 mins
  • Cook 0 mins

These leafy green specialties serve as a sophisticated appetizer.

California Walnut Board

Opt for a creamy white bean spread that’s high in flavor and low in saturated fat—a great way to start a special evening.


1 -- (15-ounce) can cannelini beans, rinsed and drained
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup torn fresh basil leaves
30 -- Belgian endive leaves
1/4 cup chopped walnuts, toasted
1/4 cup chopped red bell pepper


  1. Puree beans, garlic, oil and lemon juice in a blender or food processor until smooth.
  2. Add basil and pulse on and off until basil is finely chopped. (May be made a couple days ahead and refrigerated until ready to serve.)
  3. Spoon equal amounts into endive leaves and top with walnuts and bell pepper.

Recipe courtesy of Patty Mastracco, I Do Food.



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