Belgian Endive With Blue Cheese Spread

1. 1

   Adding a little blue cheese at a time, tasting as you go, mix it into the ricotta until you get a balance you like. I like it to definitely taste like blue cheese and yet still have a strong presence of ricotta. I use Calabro brand ricotta, usually whole milk.

2. 2

   Add salt and freshly coarse-ground pepper to taste.

3. 3

   Rinse the endives and pull apart the leaves until they get so tiny they are obviously too small to hold anything.

4. 4

   Serve the leaves in a big heap along side the cheese mixture with a small spoon or cheese spreader.

* Per serving · 4 servings · Values may vary.

No additional tips available.