ENDIVE BOATS2 small head Belgian endive 3/4 cup whipped cream cheese, softened 1/4 cup crumbled blue cheese 1/2 teaspoon whole dried dill weedfew drops of milk pimiento strips Peel leaves from core of endive. Wash leaves, and pat dry with paper towels. Place in a plastic food storage bag, and refrigerate. Combine cream cheese, blue cheese, and dillweed; stir with a fork until blended. Stir a few drops of milk into cheese mixture, if necessary, to make cheese a piping consistency. Spoon cheese mixture into decorating bag fitted with large tip No. 4B. Pipe about 1 teaspoon cheese mixture down inside spine of each endive leaf. Top with a pimiento strip. Refrigerate until ready to serve. Makes about 1 1/2 dozen Source: Southern Living Annual Recipes, Oxmoor House (1987)
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