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The BreadBasket
Recipe of the month
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an appetizer
- 4 ounces blue cheese
- 3 slices prosciuto (about 2 ounces)
- 8-10 basil leaves (rinsed)
- 36 endive leaves (2 to 3 heads, rinsed)
- 1/4 cup chopped walnuts
- 2 Tablespoons balsamic glaze
Preparations
- Crumble cheese coarsely. Stack prosciuto and slice into thin strips. Cut basil into thin strips. Trim and discard root end of endive to separate leaves.
- Arrange endive leaves on serving platter. Top each leave with cheese, prosciuto, walnuts, and basil; drizzle lightly with glaze.
Ron Nethercutt
TRF Major Donor,
Paul Harris Society
ROTI Chair 07-09
RC Clark Centennial D 3790
bahaybata.org
Angeles City, Philippines
jazzprof.com
