Endive Leaves WIth Herbed Cheese And Walnuts
4 heads Belgian endive (chicory/witloof)
250gr ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 garlic clove, crushed
Freshly ground black pepper to taste walnut pieces, for garnish
Separate Belgian endive leaves, then wash and past dry with paper towels.
trim bottom of each leaf, using a wooden spoon of fork, blend ricotta, parsley, dill, garlic and pepper in a small bowl. spoon a small amount on each leaf -- not too much to make it difficult for the leaf to hold the filling.
Garnish with walnut pieces and serve.
serve for 8-10
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