Endive Leaves with Artichoke Pesto from Henry's Bakery & Deli
4 heads Belgian endive, trimmed and separated
½ cup slivered almonds, toasted
1 - 6.5 oz jar marinated artichoke hearts, drained and dried
¼ cup cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
1 teaspoon lemon zest
Salt and pepper
Crispy bacon and chopped arugula
In a food processor, pulse the artichokes with almonds until finely chopped. Add cream cheese, Parmesan cheese, and lemon zest. Run food processor until a smooth paste forms. Add salt and pepper.
Place about a teaspoon of pesto in each endive leaf. Top with bacon, and small amount of arugula. Makes 20-30 servings.