| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 6 |
|
Medium-sized heads belgiam e |
| 1 |
|
8-oz. package cream cheese |
| 3 |
T |
Milk |
| 2 |
oz |
Dried tomatoes, in oil chop |
|
|
Basil leaves or watercress s |
|
|
Flower for garnish |
INSTRUCTIONS
Calories per serving: 30 Fat grams per serving: 3 Approx. Cook
Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR
EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should
be able to get 6 pretty leaves from each endive). Reserve small leaves
and centers for salad another day. Rinse leaves under running cold
water; pat dry with paper towels. In small bowl, with mixer at medium
speed, beat cream cheese until smooth. Gradually beat in milk until
blended. With spoon, stir in chopped dried tomatoes. Spoon
cream-cheese filling into decorating bag with large rosette tube.
Place a basil leaf or small watercress sprig on each endive leaf. Pipe
some filling onto basil on wide end of each endive leaf. Arrange
endive leaves on platter; garnish platter with flower. Cover and
refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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