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ENDIVE - Endive and Apricot Tartines
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Endive-and-Apricot Tartines F&W | |
Four 3/4-inch slices | a rustic or sourdough boule |
1/4 cup | pecans |
Extra-virgin olive oil, for brushing and drizzling | |
2 endives—halved lengthwise, cored and thinly sliced | |
2 teaspoons | fresh lemon juice |
Salt |
2 fresh apricots—halved, pitted and thinly sliced
Shaved sheep-milk cheese, such as Manchego, and chopped marjoram, for garnish
Directions
Preheat the oven to 375°. Arrange the bread and pecans on a baking sheet. Brush the bread with some olive oil. Toast until the bread and pecans are golden, 8 to 10 minutes. Chop the pecans.
In a medium bowl, toss the endives with the lemon juice and season with salt. Let stand until slightly wilted, about 3 minutes. Add the apricots and pecans and toss. Top the bread slices with the endive salad and garnish with cheese and marjoram. Drizzle with olive oil and serve.
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