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  • Prep-time: / Ready In:
  • Makes 12 boats
  • print/save recipe

This eye-catching appetizer is a great canapé to serve at your next dinner party. The crunchy endive boats cradle a delectable filling of fresh fruit and tomatoes for a sweet and savory combo that will leave everyone wanting more. Fresh tarragon is sprinkled over the top for a tasty herbal garnish. When you’re shopping for this recipe, look for plump heads of Belgian endive: The leaves will be broader and less likely to roll over once filled.

By Darshana Thacker Wendel,

Ingredients

  • 2 heads Belgian endive
  • 3 ripe peaches, pitted and finely chopped
  • 1 large tomato, finely chopped
  • ½ cup fresh blueberries, chopped if large
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon pure maple syrup or date syrup

Instructions

  1. Separate the endive leaves and place 12 of the nicest, largest leaves on a clean surface.
  2. In a bowl mix together the remaining ingredients, reserving some of the tarragon for garnish. Spoon fruit mixture into endive leaves. Arrange filled leaves on a platter. Garnish with reserved tarragon.
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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