Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
52 K 3.1/5 (7 reviews)
20 min.
Easy
20 pieces
8 IngredientsLast modified on: May 13th 2020
For 20 pieces, you will need:
- 1
100 g cream cheese - 2
chives - 3
50 g sardines in oil - 4
1 tablespoon lemon juice - 5
1 red Belgian endive - 6
20 g red mixed pickle - 7
salt - 8
pepper - Total weight: 255 grams
Change measures:
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Use a fork to mix 100 g cream cheese with a few finely chopped chives.
Stage 2 - 2 min.
Add 50 g sardines in oil and 1 tablespoon lemon juice...
Stage 3 - 2 min.
...and mix thoroughly.
Add salt if necessary (this will depend on your cheese) and pepper, then check the seasoning.
Add salt if necessary (this will depend on your cheese) and pepper, then check the seasoning.
Stage 4 - 5 min.
Rinse 1 red Belgian endive, cut off and separate all the leaves.
Stage 5 - 5 min.
Fill each leaf with the filling mixture (it's not essential, but a forcing bag is ideal for this).
Stage 6 - 3 min.
Top each one with a sliver of red mixed pickle.
That's all there is to it. Keep refrigerated if you'll be serving them later.
That's all there is to it. Keep refrigerated if you'll be serving them later.
Remarks
Of course, if you don't have red endives, which have a short season, the green variety will work just as well.
Similarly, you can also change the filling and use mackerel rillettes, salmon rillettes or Oriane's tuna rillettes .
Similarly, you can also change the filling and use mackerel rillettes, salmon rillettes or Oriane's tuna rillettes .
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 10 RDI=1 % | 6 RDI=1 % | 220 RDI=10 % | 940 RDI: 10 % |
| Per 100 g | 10 RDI=5 % | 4 RDI=0 % | 2 RDI=0 % | 90 RDI=4 % | 370 RDI: 4 % |
| Per piece | 1 RDI=1 % | 0 | 0 | 10 RDI=1 % | 50 RDI: 1 % |
How much will it cost?
- For 20 pieces : 2.85 €
- Per piece : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream cheese
Like these other recipes: Tomato and cream cheese terrine, Like a Boursin with garlic and herbs, Avocado "tarte fine", Spinach and cashew brik rolls, Beetroot and cream cheese verrines, ... See them all 15
Sardines in oil
Like these other recipes: Green and red salad with sardines and eggs mimosa, Surf and turf club sandwich, Tartine du pêcheur , ... See them all 3
Red mixed pickle
You can get more informations, or check-out other recipes which use it, for example: Bistro sandwich, ... See them all 1
Red Belgian endive
Like these other recipes: Bistro-style endive salad, Bistro-style red endive salad, ... See them all 2
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.05 M4.5 7 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011750 K3.5 8 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024507 K4.6 1 hour 60 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.October 19th 2010526 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.