Endive Leaves with Artichoke Pesto

7:11 AM, May 14, 2013   |    comments
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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.

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