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.
I've made this several time and it's always a hit. The hardest part is fining endive at some of the local grocercies.
