Time for another healthy dish. If you love Caprese but are trying to watch calories, this is a great way to serve it. These wrap up nicely for a picnic too. I like to have these out while I am preparing dinner so that my family has a healthy wholesome appetizer. I also like to serve this as a lunch. They are very easy to eat because they are a finger food.
Gluten-Free Endive Caprese Boats
2 heads of Endive
6 Roma Tomatoes
20 medium FRESH basil leaves
1 TBSP extra virgin olive oil
2 TBSP fresh minced garlic
2 teaspoons italian seasoning
1 teaspoon sea salt, divided
1/2 teaspoon black pepper
20 Mozzarella Pearls
Core the tomatoes and cut into one inch pieces.
Wash and chop your basil into one inch pieces.
Combine Tomatoes, basil, extra virgil olive oil, minced garlic, Italian seasoning, and sea salt in a large bowl.
Add Mozzarella cheese pearls. Mix well and cover with plastic wrap.
Refrigerate for at least 4 hours.
Wash your Endive and peel each leaf off one at a time.
Fill with Caprese mixture and serve.
This is what my dinner looked like. I know all of you meat lovers out there will want to add meat, but I was full and content.