6 Medium-sized heads belgiam endives
1 8-oz. package cream cheese
3 tb Milk
2 oz Dried tomatoes, in oil (chopped) or fresh tomatoes, chopped
1 Basil leaf
1 Edible flower for garnish
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'oerves.
1 8-oz. package cream cheese
3 tb Milk
2 oz Dried tomatoes, in oil (chopped) or fresh tomatoes, chopped
1 Basil leaf
1 Edible flower for garnish
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'oerves.