Antipasto Salad Endive Boats


Total time: 25 minutes

Prep time: 25 minutes


  • 1 pkg. Stella Fontinella® cheese, cut into 1/2-inch cubes
  • 1/2 medium cucumber, cut into ½-inch cubes
  • 4 ounces hard salami, cut into 1/2-inch pieces
  • 4 ounces quartered and marinated artichoke hearts, drained
  • 1/2 c. assorted pitted olives
  • 1/2 c. grape tomatoes, halved
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 tsp. ground black pepper
  • 3 heads Belgian endive


In medium bowl, toss cheese, cucumber, salami, artichoke hearts, olives, tomatoes, capers, basil, oil and pepper until well combined.

Wash and separate leaves from core of each endive head. Serve endive leaves alongside antipasto mixture.