Appetizer: United States – Endive Cups with Lemon-Herb Ricotta and Quick-Pickled Radish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 heads Belgian endive, leaves separated
1 cup (240 ml) whole-milk ricotta
1 lemon, zested and 1 tbsp (15 ml) juice
2 tbsp (30 ml) finely chopped fresh dill and flat-leaf parsley (half of each)
1 tsp honey
1 tbsp (15 ml) extra-virgin olive oil, plus more for drizzling
6 radishes, thinly sliced
1 / 3 cup (80 ml) white wine vinegar
1 / 3 cup (80 ml) water
1 tsp granulated sugar
1 / 2 tsp fine sea salt, plus more to taste
Pinch red pepper flakes (optional)
2 tbsp (30 ml) chopped toasted pistachios
Freshly ground black pepper to taste

Instructions

Quick-pickle the radishes: In a small bowl, whisk vinegar, water, sugar, 1/2 teaspoon salt, and red pepper flakes. Add sliced radishes, press to submerge, and let sit 10–15 minutes, stirring once.
Make the whipped ricotta: In a medium bowl, combine ricotta, lemon zest, lemon juice, dill, parsley, honey, 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper. Whip with a fork or whisk until light and creamy, 1–2 minutes. Adjust seasoning to taste.
Prep the endive: Separate and trim endive leaves. If needed, rinse and pat dry so they’re crisp and ready to fill.
Assemble: Spoon or pipe about 1 tablespoon whipped ricotta into each endive leaf. Top with a few drained pickled radish slices.
Finish and serve: Sprinkle with chopped pistachios, a little lemon zest or dill if desired, a crack of black pepper, and a light drizzle of olive oil. Serve immediately while crisp and chilled.