| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Belgian |
|
48 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Red Belgian endive,ends trimmed |
| 6 |
oz |
Chevre fromage blanc OR |
| 6 |
oz |
Whipped cream cheese |
| 3 |
tb |
Chopped salted pistachios |
INSTRUCTIONS
Trim base of endive heads to separate large outer leaves (save extras for
other uses, such as mixed salads).
In cup of each leaf place about 1 teaspoon cheese; sprinkle cheese with the
nuts and arrange leaves on a tray.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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