How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Endive Leaves with Roasted Red Bell Pepper Salsa?

You need 8 ingredients. The key ingredients include: 2 large red bell peppers, 1/2 cup minced fresh fennel bulb, 2 tablespoons chopped brine-cured black olives (such as Kalamata), 1 tablespoon olive oil (preferably extra-virgin), and more.

Is Endive Leaves with Roasted Red Bell Pepper Salsa suitable as snacks & appetizers?

Yes, Endive Leaves with Roasted Red Bell Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Endive Leaves with Roasted Red Bell Pepper Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive Leaves with Roasted Red Bell Pepper Salsa Recipe

Name: Endive Leaves with Roasted Red Bell Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 1/2 cup minced fresh fennel bulb; 2 tablespoons chopped brine-cured black olives (such as Kalamata); 1 tablespoon olive oil (preferably extra-virgin); 1 tablespoon red wine vinegar; 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried; 1/2 teaspoon minced garlic; 24 Belgian endive leaves (from about 3 large heads), ends trimmed

Endive Leaves with Roasted Red Bell Pepper Salsa – a delicious recipe with red bell peppers, fresh fennel bulb, brine-cured black olives, olive oil, red wine vinegar, fresh rosemary. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

2 large red bell peppers
1/2 cup minced fresh fennel bulb
2 tablespoons chopped brine-cured black olives (such as Kalamata)
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon minced garlic
24 Belgian endive leaves (from about 3 large heads), ends trimmed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
51 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Endive Leaves with Roasted Red Bell Pepper Salsa

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