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Smart Endive and Walnut Appetizers
Print Recipe
Ingredients
1- 15
oz
can cannelini beans
drained and rinsed
2
cloves
garlic
2
Tbsp
extra virgin olive oil
2
Tbsp
lemon juice
1/4
cup
torn fresh basil
30
Belgian Endive leaves
1/4
cup
toasted California Walnuts
toasted
1/4
cup
chopped red bell pepper
Instructions
Puree beans, olive oil, lemon juice and garlic in a blender or food processor until smooth. Add chopped basil. Spoon equal amounts of mixture onto lettuce leaves and top with chopped walnuts and bell pepper.