Endive Boats with Fresh Ricotta and Baked Beets recipes
Ingredients
- 1 tablespoon aged balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup finely chopped fresh chives
- 1/4 teaspoon sea salt or to taste
- ground black pepper
- 4 medium baked red beetroots
- 3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
- 12 oz (340gr) fresh ricotta cheese
- sea salt
- ground black pepper
- chives
Instructions
Endive Boats with Fresh Ricotta and Baked Beets recipes serves 24 original recipe by Food & Style.
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