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Endive With Ricotta, Almonds, and Raisins

Endive With Ricotta, Almonds, and Raisins
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Serves 6-8| Hands-On Time: | Total Time:



  1. In a small bowl, combine the almonds, raisins, chives, oil, salt, and pepper.
  2. Arrange the endive leaves on a plate and top each with a dollop of fresh ricotta and a spoonful of the almond mixture.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 288
  • Fat 21g
  • Sat Fat 7g
  • Cholesterol 32mg
  • Sodium 96mg
  • Protein 11g
  • Carbohydrate 18g
  • Sugar 9g
  • Fiber 4g
  • Iron 1mg
  • Calcium 179mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.