- 2 endives
- 1 large green zebra or yellow tomato, chopped
- 1 cup grated mozzarella
- 1/4 cup chopped fresh basil leaves
- 1/4 cup balsamic vinaigrette salad dressing
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Separate the leaves of the endive and set aside the larger leaves.
In a bowl, gently mix together the tomatoes, mozzarella, basil, and dressing, and season salt and pepper, to taste. Fill the leaves with the mixture and sprinkle with a little Parmesan. Arrange the bites on a serving platter and serve.