April 8th, 2012
Recipes developed by Paula Bowman
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
Using a wooden spoon, cream first five ingredients together in a bowl. Season with salt and pepper.
Trim bottom off each endive and separate leaves. There should be 24 individual leaves, each about 3 inches long.
Spoon 1 - 2 teaspoons of cheese mixture into lower half of each endive. Chill for 10 minutes.
To serve, top with toasted walnuts and garnish with tiny sprigs of chervil or parsley.
Per boat: 50 calories, 4 g fat, 2 g protein, 2 g carbohydrates, 90 mg sodium