Greek Endive Boats with Feta Filled Black Olive Salad

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About the Recipe: These appetizers will disappear quickly, so you might want to prepare a double recipe.  Tender light green and blushing pink endive leaves are filled with crumbles of feta cheese, chopped walnuts, black olives, pickled red peppers, fresh green parsley and drizzled with a lively lemon dressing.  Simply delicious!

To toast walnuts:  Place nuts in single layer in shallow baking pan.  Bake in preheated 350-degree F oven for 3 to 4 minutes.

Alternate serving: Plate pita triangle crackers between each endive leaf.
Serves:  12 appetizers   Serves:  4 to 6

pdf for Copy of Recipe – Greek Endive Boats with Feta Filled Black Olive Salad

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