Ingredients
1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped1 cup finely chopped fennel bulb1/4 cup sliced ripe olives, finely chopped2 tablespoons olive oil1 tablespoon minced fresh cilantro1/2 teaspoon salt, divided1/2 teaspoon pepper, divided2 medium ripe avocados, peeled and pitted3 tablespoons lime juice2 tablespoons diced jalapeno pepper1 green onion, finely chopped1 garlic clove, minced1/2 teaspoon ground cumin1/4 teaspoon hot pepper sauce2 plum tomatoes, choppped30 endive leavesChopped fennel fronds
Preparation
In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.
In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes.
Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.
