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 rosemary)
1/2 teaspoon minced garlic
Salt to taste
Freshly-ground black pepper to taste
24 Belgian endive leaves ends trimmed (from about 3 large heads)
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.
This recipe yields 24.
NOTE:
In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.