with sun-dried tomato and orange pâté
about 32 pieces
Drain oil from
sun-dried tomatoes and reserve. Place drained tomatoes in food processor.
ounces sun-dried tomato in oil
medium Belgian endives
rind of one orange so that you have 1/2 teaspoon grated zest. Add zest
to tomatoes. Using a small sharp knife, cut rind and white pith from
that orange and discard. Cut orange into large chunks until thick and
smooth. Add salt and freshly ground black pepper to taste. Add a little
of the reserved oil to make the puree smoother but still thick. Transfer
to small bowl.
endives and dry. Cut 1/2 inch from bottoms of endives and separate into
leaves. Place leaves on platter or in flat wicker basket. Place 1/2
tablespoon tomato-orange pâté near the bottom of each leaf.
rind and pith from remaining oranges and discard. Cut along membranes
to release segments. Cut segments in half lengthwise and place 1 in
each endive leaf.