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Endive Farcie

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Ingredients
  Cream cheese 6 Ounce
  Double cream 3 Fluid Ounce
  Cayenne pepper 1⁄8 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  French mustard 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Walnuts 2 1⁄2 Ounce, finely chopped
  Hazelnuts 2 1⁄2 Ounce, finely chopped
  Chicory leaves 20 Large, washed and shaken dry
Directions

In a medium sized mixing bowl, mash the cream cheese with a fork until it is soft and smooth.
Add the cream, cayenne, salt, pepper, mustard and Worcestershire sauce and beat well to blend the ingredients thoroughly.
Stir in the nuts.
Lay the chicory [endive] leaves on a clean, flat surface.
Put about 1 tablespoon of the cheese mixture on the base end of each leaf.
Roll the leaves up and fasten each roll with a cocktail stick.
Arrange the stuffed leaves on a serving platter and place it in the refrigerator to chill for at least 30 minutes before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese

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