Endive with tomato rosettes

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Recipe by: maria-angela

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Medium-sized heads belgiam e 2 oz Dried tomatoes, in oil (chop
1 ea 8-oz. package cream cheese ( 1 x Basil leaves or watercress s
3 T Milk 1 x Flower for garnish

Calories per serving: 30 Fat grams per serving: 3 Approx. Cook
Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR
EARLY IN DAY: Separate leaves from heads of Belgiam endive (you
should be able to get 6 pretty leaves from each endive). Reserve
small leaves and centers for salad another day. Rinse leaves under
running cold water; pat dry with paper towels. In small bowl, with
mixer at medium speed, beat cream cheese until smooth. Gradually beat
in milk until blended. With spoon, stir in chopped dried tomatoes.
Spoon cream-cheese filling into decorating bag with large rosette
tube. Place a basil leaf or small watercress sprig on each endive
leaf. Pipe some filling onto basil on wide end of each endive leaf.
Arrange endive leaves on platter; garnish platter with flower. Cover
and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES