1/2 cup plus 1 tablespoon grated Parmesan (2 ounces)
kosher salt and black pepper
1 tablespoon olive oil
8 heads green and red endive, leaves separated
Sat fat 4g
How to Make It
Heat broiler. In a medium bowl, mix together the ricotta, parsley, thyme, red pepper, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper.
Transfer to a shallow, broilerproof 1-quart baking dish, drizzle with the oil, and sprinkle with the remaining tablespoon of Parmesan. Broil until the top begins to brown, 3 to 5 minutes. Serve warm with the endive.
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