Recipe courtesy of Rozanne Gold

Endive with Sun-Dried Tomato and Orange Pate

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  • Level: Easy
  • Yield: about 32 pieces
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6 ounces sun-dried tomatoes in oil

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


  1. 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.