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Gourmet

Herbed Ricotta and Roasted Poblanos on Endive

By Deborah Madison

1.3

(2)

Cooks' notes:

• Chiles may be roasted and peeled 1 day ahead and chilled, covered.

• Ricotta mixture can be made 4 hours ahead and chilled, covered.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 6 (hors d’oeuvre) servings

Ingredients

2 fresh poblano chiles
3/4 cup whole-milk ricotta (preferably fresh)
1/4 cup chopped scallion greens or chives
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
3/4 teaspoon kosher salt, or to taste
2 Belgian endives, trimmed and leaves separated
Garnish: thinly sliced radishes and fresh cilantro

Preparation

  1. Step 1

    Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.

    Step 2

    While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.

    Step 3

    Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat). Finely chop chiles and stir into ricotta mixture. Spoon some of mixture onto base of each endive leaf.

TagsRicottaCheeseDairyPoblano ChileChileVegetableEndiveChicoryLeafy GreensStarterDinnerGluten FreeNut FreeVegetarianQuick30 Minutes or LessEasyBroilGourmet
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