Ricotta Stuffed Endive Bites






As the holidays are quickly approaching I know a lot of us are panicking with how to stay healthy with all of these "unhealthy" tempting options. Don't worry, these endives will save the day when you want to cut some carbs to save room for all of that wine and cookies! This recipe could honestly not be simpler, tastes delicious, and most of all helps curb your appetite with the healthy handful of walnuts.

Bon Appétit!

Ingredients

6 Endives1 1/2 Cups Ricotta1/8 Teaspoon Pepper1/8 Teaspoon Salt1/4 Cup Walnuts1/4 Cup Pomegranate Seeds1/2 Nectarine Sliced Honey for Drizzle3 Tablespoons EVOO Steps Roughly chop the walnuts. Combine them in a small bowl with the pomegranate seeds, 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 walnut mixture. Garnish with sliced nectarine and drizzle with honey! Suggested Wine Pairing: 2017 Bisol Prosecco Crede​




Photographer: Diana Avalos

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