- 2 Belgian Endives, ends removed, leaves separated
- 1 1/2 c ricotta cheese
- 1/2 c golden raisins
- 1/4 c candied ginger, diced into 1/4” pieces
- 2 tbsp olive oil
- 2 tbsp chopped chives
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- In a small bowl, mix the ricotta cheese, raisins, ginger, olive oil, chives, salt and pepper.
- Arrange the endive leaves on a serving platter and top each one with a dollop of the cheese mixture.
- Serving Size: 6