Recipe courtesy of Rozanne Gold
Endive with Sun-Dried Tomato and Orange Pate
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- Level: Easy
- Yield: about 32 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 18
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 56 mg
- Level: Easy
- Yield: about 32 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 18
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 56 mg
Ingredients
Directions
- Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate.
