With Labor Day quick approaching, I figured it was a good time to throw in an appetizer that you can put together at the last minute. Don't need a dish to take to a barbecue or picnic? Make this for a quick lunch for yourself and get out of the turkey sandwich-salad rut!
Remember how we talk about saving pesto and freezing it? Well, here's when it comes into play! This was leftover from the shrimp with red pepper pesto, so it makes putting this together a breeze. If you don't have any homemade pesto (tsk, tsk!), it's also easy to take a hand from the store and buy some pre-made pesto.
Endive with Fresh Ricotta and Pesto
Serves: 1 Time: 5 minutes (if pesto is remade) Difficulty: None. None at all.
- 4 endive spears
- 1/3 c. ricotta
- 1/2 lemon, zested
- 4 T. pesto
- salt, pepper
Mix the ricotta and lemon zest together. Season with salt and pepper.
Spoon 1/4 of the ricotta mixture into each endive spear and top with a T. of the pesto.