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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.5 Cups of roasted almonds
0.5 Cups of golden raisins
2.0 Tablespoons of chopped fresh chives
3.0 Tablespoons of extra virgin olive oil
0.125 Teaspoons of salt
0.125 Teaspoons of pepper
4.0 of endives
1.5 Cups of Ricotta
Instructions
Roughly chop the almonds. Combine them in a small bowl with raisins, chives, oil, salt and pepper. Trim the edges from 4 endives and seperate the leaves. Arrange the leaves on a plate and top each with a dollop of the fresh ricotta and a spoonful of the almond mixture.