
Ingredients:
- 2 heads of Belgium endive (not curly endive)
- 1 , 5 ounce package of Boursin herb cheese or similar soft cheese
- watercress or alfalfa sprouts as a garnish
Trim the bottoms of the endive so that the leaves are almost all the same length. Soften the cheese and spread approximately 1 teaspoon on the bottom of each leaf. Garnish with the watercress or alfalfa sprouts. Arrange on a serving platter and refrigerate until ready to serve. These things look better in real life than they do in a photo.
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