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Endive Boats

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Anonymous (not verified)
Ingredients
  Belgian endive heads 2 Small
  Whipped cream cheese 1⁄2 Cup (8 tbs), softened
  Blue cheese 2 Ounce, crumbled (1 package)
  Dried whole dill weed 1⁄2 Teaspoon
Directions

Peel leaves from core of endive.
Wash leaves, and pat dry with paper towels.
Place in plastic food storage bag, and refrigerate Combine cream cheese, blue cheese, and dilweed; 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 tip number 18.
Pipe about 1 teaspoon cheese mixture down inside spine of each endive leaf.
Top with a pimiento strip.
Refrigerate until ready to serve.

Recipe Summary

Cuisine: 
American
Servings: 
2

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