Endive With Tomato Rosettes
Description
This International appetizer features Heads Belgiam Endive, Cream Cheese, Milk, Dried Tomatoes, Chopped. It delivers rich, cheesy flavor, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Basil Leaves Or Watercress Flower For
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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).
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Reserve small leaves and centers for salad another day.
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Rinse leaves under running cold water; pat dry with paper towels.
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In small bowl, with mixer at medium speed, beat cream cheese until smooth.
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Gradually beat in milk until blended.
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With spoon, stir in chopped dried tomatoes.
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Spoon cream-cheese filling into decorating bag with large rosette tube.
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Place a basil leaf or small watercress sprig on each endive leaf.
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Pipe some filling onto basil on wide end of each endive leaf.
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Arrange endive leaves on platter; garnish platter with flower.
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Cover and refrigerate until ready to serve
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 723.2kcal
- % Daily Value *
- Total Fat 68.4g106%
- Saturated Fat 42.1g211%
- Cholesterol 174.2mg59%
- Sodium 682.0mg29%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 3.4g14%
- Sugars 7.4g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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