These darling endive scoops were our fancy appetizer a few weeks ago on a Friday night spent in. I had been eyeballing the adorable radicchios and endives in their purple corrugated packaging near the end of the produce aisle and finally decided to pull together a few experiments like this one. Crumbled tempeh (marinated in veggie broth and red wine) sauteed with onions, loads of garlic, a red pepper, mushrooms, tomatoes, and handfuls of fresh basil. Served up on crunchy endive scoops with a drizzle of balsamic vinegar and cracked pepper! Deeeeeeeeeeeeeelish!
Take a risk and get fancy this weekend!