Caprese appetizer in endive boats

Ingredients:

• 1 head of endive
• 3/4 cup small mozzarella balls
• 0.5 cup cherry tomatoes, quartered
• 1/4 cup fresh basil, thinly sliced
• 2 tbsp. l. olive oil
• 1 tbsp. l. grated parmesan
• A pinch of red pepper flakes

Preparation:

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