Endive Canapés with Sunflower Ricotta
In a partnership with@delirec
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Whole Sea Salt
Soak the sunflower nuggets in water for 4 hours
Take the nuggets without the hydration water to the processor and beat until you get the consistency of farofa.
Season with salt, pepper and lemon drops.
Beat again until you get a ricotta consistency. Add the olive oil. Add a little water if necessary for desired consistency.
Stuff the leaves with the ricotta and finish with the chopped sun-dried tomatoes and the sprouts.
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