Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers boats and stuff them with a mix of parsley, green olives, toasted walnuts or pecans, and feta cheese.

Pomegranate molasses adds a sweet-sour spark to the mix. It’s sold at Middle Eastern markets and in many natural food stores. If unavailable, substitute balsamic vinegar.

Yield: About 24 appetizers

INGREDIENTS

2 cups coarsely chopped Italian parsley leaves

1 cup coarsely chopped pitted green olives, such as Castelvetrano

2 green onions, thinly sliced, including half of dark green stalks

1/4 cup toasted walnut pieces, coarsely chopped, see cook’s notes

1/4 cup crumbled feta cheese, see cook’s notes

2 teaspoons fresh lemon juice

1 teaspoon pomegranate molasses or balsamic vinegar

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

24 endive leaves

Salt and freshly ground black pepper to taste

Optional garnish: 1/4 cup pomegranate seeds

Cook’s notes: To toast the walnut pieces, place them on rimmed baking sheet in single layer. Place in 350-degree oven until lightly toasted, 3 to 4 minutes. Watch carefully because nuts burn easily. Cool before using. If you like, substitute pecans for walnuts. If you aren’t a fan of feta, substitute finely diced Parmesan.

DIRECTIONS

1. In a medium bowl, place parsley, olives, green onion, walnuts and feta. Toss.

2. In a small bowl or glass measuring cup with a handle, combine juice, pomegranate molasses or balsamic, salt and pepper. Stir to combine. Whisk in oil. Taste and adjust seasoning. Pour dressing over the parsley mixture; toss.

3. Arrange endive leaves on large platter. Fill leaves half full with mixture. If desired, scatter pomegranate seeds on top and serve.

Source: “50 Best Plants on the Planet,” by Cathy Thomas (Chronicle)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.