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Endive Canapés with Sunflower Ricotta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Endive Leaves10 unit(s)
- Sunflower Nuggets300 g
- Whole Sea Salt to taste
- Black Pepper to taste
- Lemon1 unit(s)
- Sprouts to taste
- Sun-dried tomato4 unit(s)
- Parsley2 tablespoon
- Olive Oil3 tablespoon
- 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.
- Mix the chopped parsley
- Stuff the leaves with the ricotta and finish with the chopped sun-dried tomatoes and the sprouts.
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