6 ounces sun-dried tomatoes in oil
3 medium oranges
4 medium belgian endives
Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor.
Grate 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 and place in processor. Process tomatoes and orange chunks until thick and smooth. Add salt and freshly ground black pepper to taste. Add a little of the reserved oil to make the purée smoother but still thick. Transfer to a small bowl.
Wash endives and dry. Cut 1/2 inch from bottoms of endives and separate into leaves. Place leaves on platter or in a flat wicker basket. Place 1/2 tablespoon tomato-orange paté near the bottom of each leaf.
Cut rind and pith from remaining 2 oranges and discard. Cut along membranes to release segments. Cut segments in half lengthwise and place one in each endive leaf. Makes about 32 pieces.
"Entertaining 1-2-3" by Rozanne Gold
Thursday, October 14, 1999
