Antipasto-Stuffed Endive

Wisconsin Cheese Antipasto-Stuffed Endive Recipe
Active Time
40 Minutes
10-12 Stuffed Leaves




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


  1. Heat oven to 375°F. Line a 15 x 10-inch baking pan with aluminum foil.
  2. 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.


  1. 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.
  2. Fill endive leaves with antipasto. Top with warm croutons and parmesan.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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.

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