- 1/2 cup unsalted roasted almonds
- 1/2 cup golden raisins
- 2 tablespoons chopped fresh chives
- 3 tablespoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- 4 endives
- 1 1/2 cups ricotta
How to Make It
Roughly chop the almonds. Combine them in a small bowl with the raisins, chives, olive oil, salt, and pepper.
Trim the ends from the endives and separate the leaves. Arrange the leaves on a plate and top each with a dollop of the ricotta and a spoonful of the almond mixture.