Serving light hors d’oeuvres that won’t curb your guests’ appetite before dinner is essential. These endive boats are perfect: colorful, flavorful, and delightfully light. They’ve become a staple at my fall and winter gatherings for good reason—fresh, festive, and easy to enjoy.
For best results, prepare them with homemade ricotta and watch guests come back for seconds.
Food & wine pairing: Sparkling rosé with ricotta and beet endive boats
A sparkling rosé pairs beautifully with these delicate bites, lifting the flavors and adding a cheerful note to your gathering.
Endive boats with fresh ricotta and baked beets
makes 24 boats
active time: 30 min
For the beets
- 1 tablespoon aged balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup finely chopped fresh chives
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 4 medium baked red beets, cooled
For the endive boats
- 3 large Belgian endives — trimmed, leaves removed from core (about 24 large leaves)
- 12 oz (340 g) fresh ricotta cheese
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chive tips for garnish
- Step 1: In a small bowl, whisk together the aged balsamic, olive oil, chopped chives, sea salt and black pepper until well combined. Set the dressing aside.
- Step 2: Peel the baked beets by slipping the skins off with the back of a knife, then dice into 1/8-inch cubes. Toss the beet cubes with the dressing and let them sit at room temperature for 15 to 30 minutes to absorb the flavors.
- Step 3: Just before serving, spoon a dollop of ricotta into the base of each endive leaf. Season the ricotta lightly with salt and pepper, then top with a few beet cubes. Finish each boat with a chive tip for a touch of freshness and visual appeal.
- Cook’s note: You can assemble the boats up to 30 minutes ahead and keep them at room temperature. Avoid preparing them much earlier, as the endive leaves will wilt.
hors d’oeuvres, endive, beets