Pine nuts puree with garlic, miso, lemon juice, and umeboshi paste into a creamy ricotta-style filling, piped into crisp Treviso leaves and finished with chives, sweet peppers, and toasted pine nuts.
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In food processor, puree pine nuts, garlic paste, oil, miso, lemon juice, and umeboshi paste. Season with salt and pepper. Transfer mixture to medium bowl or pastry bag with round tip.
Dollop or pipe 1 heaping tablespoon of nut filling in each Treviso leaf and garnish with chives, yellow and red peppers, and pine nuts.
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