Title: Endive with Tomato Rosettes
Categories: Appetizer
Yield: 36 Servings
| 6 | md | Heads Belgiam Endive |
| 8 | oz | Cream Cheese |
| 3 | tb | Milk |
| 2 | oz | Dried Tomatoes, Chopped |
| | | Basil Leaves Or Watercress |
| | | Flower For Garnish |
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.