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Endive Boats

Southern.Crockpot's picture
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
  Milk 6 Drop (Few Drops)
  Pimiento strips 2 Tablespoon
Directions

GETTING READY
1 Peel the leaves from core of endive.
2 Thoroughly wash the leaves.
3 Pat dry with paper towels.
4 In a plastic food storage bag, place the leaves and refrigerate.

MAKING
5 In a bowl, combine cream cheese, blue cheese, and dillweed.
6 Using a fork, stir the mixture until blended.
7 To make cheese of piping consistency, blend a few drops of milk into cheese mixture, if necessary.
8 Into a decorating bag fitted with tip number 18, fill the cheese mixture.
9 Down inside spine of each endive leaf, pipe about 1 teaspoon cheese mixture
10 Top with a pimiento strip.
11 Refrigerate until ready to serve.

SERVING
12 Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Endive
Servings: 
6

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