Endive Canapés with Sunflower Ricotta

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Endive Canapés with Sunflower Ricotta

Name: Endive Canapés with Sunflower Ricotta
Prep time: 30 min
Total time: 30 min
Yield: 10 Porções
Ingredients: 10 unit(s) Endive Leaves; 300 g Sunflower Nuggets; to taste Whole Sea Salt; to taste Black Pepper; 1 unit(s) Lemon; to taste Sprouts; 4 unit(s) Sun-dried tomato; 2 tablespoon Parsley; 3 tablespoon Olive Oil

In a partnership with

@delirec

🇧🇷Brazil

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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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Endive Canapés with Sunflower Ricotta

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