Photo: Beatriz Da Costa
Makes 6 to 8 servings

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.

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