Herbed Ricotta and Roasted Poblanos on Endive
- 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
- 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.
- While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.
- 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.
fresh poblano chiles, wholemilk ricotta, scallion greens, fresh cilantro, fresh mint, kosher salt, belgian endives, cilantro
Taken from www.epicurious.com/recipes/food/views/herbed-ricotta-and-roasted-poblanos-on-endive-104382 (may not work)