Stuffed endive leaves make perfect cocktail party appetizers because they can be eaten with one hand.
- 1½ cups cooked chicken, chopped
- ½ cup ricotta cheese
- ½ cup caramelized onion compote or chutney
- 2 heads Belgian endive
- 1 green onion, thinly sliced, for garnish
In a medium bowl, combine chicken, ricotta, and caramelized onions. Cover and refrigerate up to several hours.
Close to serving time, trim the stem end of the endive and separate the leaves. Arrange on a platter. Spoon approximately 1½ tablespoons of the chicken filling into each endive cup. Garnish with sliced green onions. Serve.
Makes approximately 24 bites or 12 servings.