RECIPES

Antipasto-Stuffed Endive

Active Time

40 Minutes

Servings

Makes

10-12 Stuffed Leaves

Ingredients

1 medium tomato, seeded and chopped
4 ounces Weyauwega Star Dairy Fontina cheese, diced (about 1 cup)
1/2 cup chopped water-packed artichoke hearts, rinsed and drained
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fresh parsley
1/2 cup chopped Peppadew® peppers or roasted sweet red peppers, drained
1/2 cup chopped hard salami
1/3 cup red wine vinaigrette

Croutons:

4 slices crusty Italian bread, cut into 1/2-inch cubes (about 2 cups)
2 tablespoons butter, cubed and melted
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon onion powder
Salt and pepper
1 medium Belgian endive, separated into leaves (about 12 leaves)
2 ounces Weyauwega Star Dairy Parmesan cheese, shaved (1/2 cup)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Parmesan can be used in this recipe.

Instructions

Heat oven to 375°F. Line a 15 x 10-inch baking pan with aluminum foil.
Combine the tomato, fontina, artichoke hearts, olives, parsley, Peppadew® peppers and salami in a large bowl. Drizzle with red wine vinaigrette; gently toss to coat.

Croutons:

Place bread cubes on prepared pan. Combine the butter, olive oil, garlic and onion powder in a small bowl. Drizzle butter mixture over bread cubes; gently toss to coat. Arrange bread cubes in a single layer. Season with salt and pepper. Bake for 8-10 minutes or until toasted, turning once.
Fill endive leaves with antipasto. Top with warm croutons and parmesan.

Cheesemonger Tip

Weyauwega Star Dairy’s artisan cheesemakers have been handcrafting Italian cheeses like parmesan and fontina for four generations. Cheesemaker Jim Knaus and his sons Dan, Gerard and Mike take great pride in their top-quality cheeses that start with the finest ingredients.

Antipasto-Stuffed Endive

Ingredients

Croutons:

Cheese

Instructions

Croutons:

Cheesemonger Tip

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