I've made this several time and it's always a hit. The hardest part is fining endive at some of the local grocercies.
Endive with Ricotta, Almonds, and Raisins
Photo: Beatriz Da Costa
Yield: Makes 6 to 8 servings
- 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
- 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.
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