3 medium oranges, 1 zested and pulp chopped, 2 with pith removed and segmented
Salt, to taste
Freshly ground black pepper, to taste
4 medium Belgian endives, washed, dried, and leaves separated
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.
Recipe courtesy of Rozanne Gold, author Entertaining 1-2-3