Endive with Ricotta Raspberry Pecans and Maple Syrup
heads of belgian endive
toasted pecan pieces
pure maple syrup
Cut the base of the endive. Gently remove each endive leaf. Rinse them under cold water and pat them dry. Rinse fresh raspberries and drain.
Lay the endive leaves on a platter. Spoon about one teaspoon of ricotta cheese onto each endive leaf. Place 2 or 3 raspberries and some of the pecan pieces on each endive leaf.
Drizzle maple syrup on top.
Serve immediately, or make ahead and keep in the fridge for up to two hours before serving.
If you are going to make these ahead, do not drizzle with maple syrup until just before serving.
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