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Endive with Ricotta Cheese, Candied Ginger & Golden Raisins

A fast, fresh and delicious appetizer.

  • Total Time: 10


  • 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


  1. In a small bowl, mix the ricotta cheese, raisins, ginger, olive oil, chives, salt and pepper.
  2. Arrange the endive leaves on a serving platter and top each one with a dollop of the cheese mixture.
  • Author: Helen Kain


  • Serving Size: 6