Endive boats with fresh ricotta and baked beets

October 19, 2011

Endive boats with fresh ricotta and roasted beets

Serving light hors d’oeuvres that won’t spoil your guests’ appetite before they sit down for dinner should always be a priority.

These endive boats fit the bill. They’re as colorful as they’re delicious – not to mention, festive and light as a cloud! No wonder these cheerful boats have become a fixture at my fall and winter dinner parties.

Go the extra mile and make these scrumptious hors d’oeuvres with homemade ricotta and I bet your guests will be asking for seconds.

Baked beets

Endive Boats with Fresh Ricotta and Baked Beets

makes 24 boats
active time: 30 min

For the beets

  1. 1 tablespoon aged balsamic vinegar
  2. 3 tablespoons extra virgin olive oil
  3. 1/4 cup finely chopped fresh chives
  4. 1/4 teaspoon sea salt or to taste
  5. freshly ground black pepper to taste
  6. 4 medium baked red beetroots

For the endive boats

  1. 3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
  2. 12 oz (340gr) fresh ricotta cheese
  3. sea salt to taste
  4. freshly ground black pepper to taste
  5. chive tips as garnish

  1. Step 1: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside.
  2. Step 2: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8” cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes.
  3. Step 3: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Sprinkle with salt and pepper. Top with the beet cubes. Garnish with a chive tip and serve.
  4. Cook’s note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.

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Endive boats with fresh ricotta and roasted beets

Here’s another fabulous hors d’oeuvre made with those colorful roots: Roasted beet latkes with scallion and cayenne crème fraîche.

hors d’oeuvres, endive, beets
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 20 comments… read them below or add one }

RavieNomNoms October 20, 2011 at 10:07 am

This is fabulous!! I love roasted or steamed beets. I think they are fantastic. What a creative little boat…perfect for a fancy dinner party!


Amee October 20, 2011 at 10:28 am

These are just so pretty – I’m going to keep these in mind for Christmas nibbles I think! Fantastic!


Nava Krishnan October 20, 2011 at 11:00 am

I enjoy beetroot very much for all the nutrients it has and simply adore the way the food is presented, looking very classy.


Emily Malloy @Cleanliness October 20, 2011 at 12:46 pm

Perfectly lovely!


Jennifer Eloff October 20, 2011 at 2:39 pm

Those are so cuute and pretty! What an usual idea. Love it!


Liz October 21, 2011 at 6:42 am

Oh, my! SO beautiful!!! With fresh ricotta and my favorite beets, these must be such a delectable appetizer! Your photos are simply stunning…as they always are. You are an inspiration~


Angie@Angiesrecipes October 21, 2011 at 9:50 am

Only you could make simple things look so stunning!


Kelly October 21, 2011 at 3:04 pm

Oh…, the beauty of these photos is only exceeded by the choice of exquisite ingredients. Wonderful Viviane.


Viviane October 21, 2011 at 3:10 pm

Thank you so much for your wonderful comments everyone! As always, you’ve warmed my heart, and my cheeks as I feel myself blushing… Wishing you all a delicious weekend!


Sandra October 22, 2011 at 8:19 am

Congratulations on Top 9!


Kris October 22, 2011 at 5:02 pm

Love this. I just posted an endive recipe as well. One of my new favs for light dishes! Thanks for sharing!


Grubarazzi (@Grubarazzi) October 22, 2011 at 8:07 pm

This is perfectly beautiful and I can imagine all those flavors work so well together.


Discover Endive October 24, 2011 at 3:42 pm

Hi Viviane,

Love your reminder to keep things light when serving hors d’oeuvres. It takes only a few simple, delicious ingredients to make an nibble that will have your guests asking for more. Endive boats are so fun because the endive is sturdy enough to hold the filling, while providing a crisp, clean bite that’s manageable for your guests. By the way, did you know that if the endive you use was “Grown in the USA”, it comes from our farm in California?

Casey Benedict
on behalf of Discover Endive


Julie Fordyce October 24, 2011 at 5:43 pm

Anyone else would chop and sprinkle the chives over the top — but you conjure up a dhow under sail!


Viviane October 24, 2011 at 5:48 pm

Oh Julie! I’m giggling all by myself over here… A little drama never hurt any dish, right?


Julie Fordyce October 28, 2011 at 5:48 pm

Viviane, I made these the other night with fresh goat milk ricotta, and they were divine! I used golden beets, as I had some from the farmers’ market. And, as you had said, the goat milk ricotta was a real treat!


Viviane October 28, 2011 at 6:00 pm

Thrilled to hear this Julie! I’ll be making goat milk ricotta next week and will be sure to try the endive boats with it – creamy yumminess!


Donna Ford November 4, 2011 at 10:27 pm

My Mom & I love Beets! What a treat! I’ll print this recipe out for my Mom and mail it to her. Thank you Viviane!


Melissa April 29, 2012 at 7:17 pm

wow, I am impress by your talent! Your picture are beautiful. I just want to cook right now :)


Brenda Imy September 13, 2012 at 8:20 pm

These were VERY pretty; and the textures were great together; but quite disappointing in flavor. I’d use goat cheese instead of ricotta; and a milder vinegar next time. The ricotta was super bland and the beets were overwhelmed by the strong vinegar.


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