Recipe by: Christian DeBlis
We love to hear about kids having fun in the kitchen. In this case, we’ve found a delightful endive recipe at The Partybluprints Blog, created by 16-year-old Christian DeBlis. This simple, delicious appetizer would be great for a party, a picnic or a day at the beach. Enjoy!
6 spears of California endive
2 containers Rondele or Boursin herbed cheese
1 small container ricotta cheese
walnuts or pignoli nuts (I recommend pignoli nuts because if the skin on the walnuts isn’t fully removed it can add an unwanted bitterness)
extra virgin olive oil or walnut oil
Trim root ends of endive. Carefully remove each individual leaf and reserve. As you get closer to the center you may have to trim the root end further. Reserve the smallest leaves for another purpose.
Mix together the cheeses; it should become a spreadable texture. Coat the insides of the leaves with a scant teaspoon of the cheese mixture. After all the leaves have been coated, re essemble the endive spear. You may want to put more cheese into the cut end when the spear has been assembled. Wrap tightly in plastic wrap, and chill for several hours.
Remove plastic, and slice sideways into 1/4 inch slices. Arrange five slices on a small plate, top with your choice of toasted nuts, and dress with vinaigrette made with your choice of extra virgin olive oil or walnut oil with lemon juice and salt and pepper.
15 Poppy House Road
Rio Vista, California 94571