endive with lemony basil cannellini beans


I created this appetizer as a light, fresh, and savory start to Thanksgiving. The lemon and basil really make the rich beans pop, and the sweetness of the endive brings all the flavors together.

Endive with Lemony Basil Cannellini Beans


  • large endive leaves, separated, cleaned and dried
  • 1 can of cannellini beans, drained
  • 1 teapoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 tablespoon extra virgin olive oil
  • juice of 1/2 lemon
  • 1/4 cup chopped fresh basil leaves


  1. Cut bottoms off of the endive. Pull apart the leaves. Wash and pat dry. Reserve large leaves for recipe — eat the rest on the spot!
  2. In a bowl, mix all other ingredients. Taste.
  3. Adjust seasonings, as needed.
  4. Spoon 1 tablespoon of bean mixture onto each endive cup.
  5. Enjoy!

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