Endive Boats

Southern.Crockpot's picture

Dec. 23, 2011


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



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.


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.


12 Serve chilled.

Recipe Summary

Difficulty Level: Easy
Servings: 6