Recipe for Endive Leaves with Roasted Red Bell Pepper Salsa 
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Yield:
24
Ingredients:
Amount Ingredient
2 lrg red bell peppers
1/2 cup minced fresh fennel bulb
2 tbl chopped brine-cured black olives, such as
Kalamata
1 tbl olive oil (preferably extra-virgin)
1 tbl red wine vinegar
3/4 tsp minced fresh rosemary
(or 1/2 tspn dried rosemary)
1/2 tsp minced garlic
Salt to taste
Freshly-ground black pepper to taste
24 x Belgian endive leaves ends trimmed
Instructions:
Instructions: Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.

Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

This recipe yields 24.

Comments: In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

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