The first step is to clean and core the Endives then to separate its leaves. Trim the bottom of them neatly. They will be the receptacle, the boat to hold the other elements of the Canapé.

Secondly it is time to prepare the rest. Those Endive/Chicory Boats are mainly an assemblage of different Vegetables. It is a nice proposal for a Veggie option in a cocktail party. They are fresh and vibrant in colours, but they are also adaptable. You can opt for what is best in season for them. In this case it was Peas and Asparagus (Springtime).

If the Peas are within pods then, it is the enjoyable time to remove them. I love that part because I can't help myself to eat some fresh Peas as I go along with the process. If using frozen Peas, defrost them using luck warm water, not boiling water otherwise it will crinkle and cook them. You also aim to let the Peas keep that vibrant green colour. The Peas can be positioned within the Endive Boat at the last minute.

Prepare the Asparagus by removing the hard part of the stalk and keeping the softer part with the head. The thinner the Asparagus the better it is for the Canapé which needs to be a delicate Amuse-Bouche. A woody stalk would ruin the experience. Which brings me to talk about texture: a fresh young green Asparagus is delightful in Spring but you can also try jarred White Asparagus in Autumn, texture wise it is different. They also taste more buttery. In this case an Autumnal type of cocktail Boat could be created with the leaf of a Raddicchio. Then it may involve different types of ingredients like Truffle slices, diced pickled Beetroot, Dill, grated Carrot, and sprouted Mustard Seeds. It is a completely different take on the Veg Cocktail Boat but another seasonal little number.

The treatment of the green Asparagus is up to you, since as long as they are thin, raw is fine. But you can part-boil them very shortly in salted water or grill or griddle them, whichever method you do prefer. I would generally place one little spear to two in the Endive Boat.

An easy part is to half the Cherry Tomatoes, which doesn't take very long. The smaller the Tomato the better for the Appetizer as it is serve within a leaf of an Endive. Tomatoes have a sweet acidity which work well on the palate but also have a juiciness to them. Another point is that Tomatoes do add colour to the Canapé, a constrating one, for the Boat is mainly green and white. Therefore a dash of red is nice to have. 

The Tomatoes also provide a contrasting texture to the Aspargus. But I can only suggest that there are many small size Tomatoes out there to try and to taste: Orange, yellow, striped. The varieties on offer to grow or to get from a market or a garden center are wide. From experience of growing Tomatoes, I will recommend the Bumblebee variety. They are quirky, stripy, and tasty. Baby Plum Tomatoes as well comes in different colours and I would not dismiss either the slightly larger and round, rather black Tomato called Indigo Rose. It could be cut into quarters in that scenario but the pink flesh and the black skin could be a little talking point during the party as well as the wonderful taste of that Tomato when you can say that the variety won a prize at the Chelsea Flower Show.

Anyhow the Tomatoes parts done, it is time to deal with the Quail's Eggs. They are finicky and I will confess hard to handle however they are a great part of the show for those Endive Boats. Small and dainty they are tasty. The Eggs are served hard boiled. It takes three minutes to do so in the boiling water then cool them in a bowl of water with ice cubes. Let the Quail's Eggs rest before they can be shelled which is a tricky part. But the result is worth the effort. The delight is that if they are still mid hard boiled and have an almost runny center: they are yummy! They are little centre pieces in their own right upon the Endive Boats. Cut them in half lengthway to present them up (yolk side up) on a Chicory leaf.

One of the last steps is to peel, stone and slice the Avocadoes. Pour lemon juice over the thin slices for them to not turn brown and stay green. Place in the Endive Boats.

Then decorate with the Peas and pinches of Alfalfa sproutings the Canapés. Season and dress to your own plans. Less is more in that case for letting the Vegetables do the talking is important. I Just go for a little Lemon Juice or Lime Juice along with a drizzle of Extra Virgin Olive Oil on those Endive Boats. But you can always offer a little bowl of Chilli Flakes upon the table for everyone to spice everything up a little.