Warm Belgian Endive Slippers

• 24 Belgian endive leaves, washed, dried and trimmed
• 36 grape tomatoes, sliced in half
• 3 ounces capote capers
• 6 ounces crumpled Bulgarian sheep's feta, or a goat cheese
• 3 ounces fresh grated parmesan
• 3 ounces fresh grated percorino
• 6 ounces finely chopped fresh fennel greens
• 3 ounces chopped fresh dill
• 3 ounces chopped flat leaf parsley
• 2 ounces fresh orange zest
• 2 ounces fresh lemon zest
• 2 ounces peeled fresh grated ginger
• 2 tablespoons fresh ground fennel seed
• 2 tablespoons fresh milled pepper
• coarse salt, to taste
• 3 ounces or so olive oil with a peppery finish
• juice of 2 fresh lemons

1. Arrange the endive leaves on a baking sheet.
2. Add the halved grape tomatoes, about 2-3 per leaf. Add a quick spritz of some lemon.
3. The sprinkle the capers around the tomatoes. Add the chopped herbs and fresh fennel and grated ginger and citrus zest. Finish with the crumpled and grated cheeses, a drizzle of olive oil, and a sprinkle of the dried fennel, pepper and salt on top.
4. Heat these under a broiler for about 5 minutes or until the cheese starts to brown. Add a finishing squeeze of fresh lemon juice and serve right away.

endive, grape tomatoes, capers, feta, parmesan, percorino, fresh fennel greens, fresh dill, flat leaf parsley, orange zest, lemon zest, ginger, fresh ground fennel seed, pepper, salt, olive oil, fresh lemons

Taken from food52.com/recipes/8061-warm-belgian-endive-slippers (may not work)