Endives with basil and Gooseberries
Endive is commonly served raw added to winter salads or braised and served with a white sauce.
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Entree
Cuisine American
Servings 8 people
Calories 67 kcal
Endives with basil and Gooseberries
- 8 Endives
- 3/4 cup Basil And gooseberry dip
Basil and Gooseberry Dip
- 1/2 cup Yogurt Or cream cheese
- 4 oz Brie cheese
- 14 Gooseberries
- 6 leaves Basil
- 1 pinch Salt
- 1 pinch Pepper
Endivias Rellenas Con Quesos Albahaca Y Uchuvas
- 8 Endivias
- taza de Dip de quesos y albahaca
Dip de Queso y albahaca
- 1/2 tz Yogur espeso O queso crema
- 4 oz Queso brie
- 6 Uchuvas
- 6 hojas Albahaca
- 1 Sal
- 1 Pimienta
English
Wash the endives, cut the bottom and separate the leaves. Keep the large ones aside and place the small ones in the bowl of a food processor.
Place all the ingredients (set aside 8 gooseberries, so use 6 for the dip) of the dip in the food processor with the small endives leaves and process to a creamy texture.
Arrange the endives in a serving platter.
Place the dip in a plastic zipper bag, cut an opening at one end and press to add about ½ a tablespoon over each endive. Quarter the remaining 8 endives and place a piece over each leave with dip.
Serve.
Español
Lave la endivias, corte la raíz y suelte cada hoja en forma de canoa y separe las hoja grandes.
En un procesador de alimentos coloque las hojas de endivia pequeñas, quesos, 6 uchuvas, albahaca, sal y pimienta hasta que quede una pasta suave.
Coloque las endivias en la bandeja de servir.
Vierta la salsa en una bolsa de sellar. Corte una punta de la bolsa y rellene cada hoja de endivia con media a una cucharada de mezcla. Corte las 8 uchuvas restantes en 4 y sobre la mezcla de quesos coloque una cuata uchuva.
Sirva.