| Level: | Easy |
| Yield: | about 32 pieces |
| Level: | Easy |
| Yield: | about 32 pieces |
Ingredients
- 6 ounces sun-dried tomatoes in oil
- 3 medium oranges, 1 zested and pulp chopped, 2 with pith removed and segmented
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 medium Belgian endives, washed, dried, and leaves separated
Instructions
- Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 18 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 56 mg |
| Serving Size | 1 of 32 servings |
| Calories | 18 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 56 mg |