Caprese Endive Boats

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 12 servings
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1 head endive

3/4 cup tiny pearl mozzarella balls 

1/2 cup cherry tomatoes, quartered 

1/4 cup fresh basil, sliced 

2 tablespoons olive oil 

1 tablespoon grated Parmesan

Pinch red pepper flakes 

Kosher salt and freshly cracked black pepper 


  1. Separate the endive leaves and arrange on a serving platter.
  2. In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.