Endive boats with fresh ricotta and baked beets

Endive boats with fresh ricotta and baked 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.

Food & wine pairing: Sparkling rosé with ricotta and beet endive boats

Rose wine icon
A sparkling rosé always works well with these delicate boats. Furthermore, it’s bound to bring good cheer to your guests.

Red beet

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 beets

For the endive boats

  1. 3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
  2. 12 oz (340 g) 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.

Endive boats with fresh ricotta and baked beets

hors d’oeuvres, endive, beets


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