Ingredients
- 200 g Four-Cheese Sauce
- 60 g Small Artichokes in Oil (2 wedges)
- 30 g Taggiasca Olives
- 20 g Caper Berries
- Dried oregano, to taste
- Black pepper, to taste
Preparation of the recipe
1
Separate 3 endive leaves, spread each with the four-cheese sauce
2
and garnish one leaf with artichokes, one with walnut kernels, and one with olives, caper berries, and oregano.
