Endive Boats Recipe
Summary
Ingredients
| 2 small heads Belgian endive | ||
| 1/2 cup whipped cream cheese, softened | ||
| Blue cheese package | 1 , crumbled | |
| 1/2 teaspoon dried whole diilweed Few drops of milk Pimiento strips | ||
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.
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.
Chef
