Endives with Basil and Gooseberries.
10
Minutes
Endives with basil and Gooseberries
Endive is commonly served raw added to winter salads or braised and served with a white sauce.
Ingredients
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
Instructions
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.
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