An appetizer that's one of our family's favorites.
No special equipment is required for this wonderful recipe.
For the Sun-dried Tomato Sauce (note this can be done several days in advance):
4 ounces of Sun-dried Tomatoes in Olive Oil and Herbs, chopped and strained
1 ½ tablespoons Kalamata Olives, finely chopped
1/3 cup White Onion, finely chopped
1/3 cup Red Onion, finely chopped
1 tablespoon of fresh Basil, chopped
1 ½ tablespoons of Shallot, finely chopped
2 cloves Garlic, finely chopped
1 tablespoon Olive Oil
2 teaspoons White Wine Vinegar
1 teaspoon Balsamic Vinegar
A pinch of Sea Salt to taste
A pinch of fresh ground Pepper to taste
Dash of Cayenne Pepper to taste
For the Endive with Sun-dried Tomato Sauce and Blue Cheese:
2 heads of Endive
Approx ¼ cup Blue Cheese
Sel gris, coarse (or other coarse sea salt)
Fresh ground Black Pepper
To Prepare the Sun-dried Tomato Sauce:
Mix all of the ingredients of the Sun-dried Tomato Sauce together, and refrigerate it all overnight. Note: this sauce will keep well for a few weeks in a sealed container. It is also nice on salmon and chicken!
To Prepare the Endive with Sundried Tomato Sauce and Blue Cheese:
Cut the ends off the endive and work to keep the leaves intact. Place approximately 1 to 1 ½ teaspoons of the Sun-dried Tomato Sauce on each endive leaf, with the largest amount at the base of the leaf, lessening the amount as you move to the more fragile end of the leaf. Figure approximately 4 per person. Add a few crumbles of the blue cheese to each leaf on top of the Sun-dried Tomato Sauce . Sprinkle very lightly with a few granules of coarse sea salt and freshly ground pepper. Serve immediately or make a few hours in advance and refrigerate before serving.