I was inspired by the endive I had in a tri-color salad at Pomodoro yesterday (thanks Amy & Arron). I set out to braise a split head of endive and got derailed by the many existing ingredients I already had on hand.
An important note, don’t neglect the lime and vinegar reduction, it really only takes 5 minutes. If you have cats that are getting into trouble and draw your attention away, you can easily reduce it down into a nasty tar like I did. I was lucky to have enough ingredients on hand to make a second batch.
These hors d’oeuvres sound like they could be messy but the endive is surprisingly sturdy and carries the weight of the filling nicely from a serving plate to a smaller plate or even napkin. They are also quite filling; with a side of broccoli, 3 were enough for my supper.
• 1 cup coarsely chopped Cashews
• 5 cloves of chopped Garlic
• 2 tablespoons amber Agave Nectar
• Cooking spray
• 1/4 Cup Malt Vinegar
• 3 tablespoons Lime Juice
• 12 Belgian Endive Leaves (1 head)
• 1/2 cup Daiya Pepperjack style shreds
• 12 slices of Avocado (about 1 Avocado)
• 8 Cherry Tomatoes, halved
• 1/4 teaspoon cracked Black Pepper
• Preheat oven to 350°.
• Combine cashews, garlic and 1 tablespoon agave nectar; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.
• Combine 1 tablespoon agave nectar, vinegar, and lime juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
• Fill each endive leaf with 1 avocado section. Top each section with 1 Tablespoon Daiya Pepperjack and 1 Tablespoon cashews & garlic mixture; arrange on a plate with tomato halves. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with pepper.