Endive with Tomato Rosettes

These little bites are all about contrast. Crisp, slightly bitter Belgian endive leaves hold a smooth, piped filling of whipped cream cheese studded with chopped sun-dried tomatoes. Each one gets a fresh basil leaf tucked underneath for color and a peppery hit that ties everything together.

The filling comes together in minutes with a hand mixer. Beat the cream cheese until it’s completely smooth before adding the milk gradually. Any lumps now will clog your piping tip later. Once blended, fold in the chopped dried tomatoes by hand so they stay in distinct little pieces rather than getting pureed into the mix.

When separating the endive, work from the outside in. The six largest outer leaves from each head are the ones you want. They have a natural boat shape that holds the filling without tipping. Save the smaller inner leaves for salads.

Pipe the filling onto the wide end of each leaf where it naturally cups. These hold up beautifully in the fridge for a couple of hours, making them ideal for getting ahead before guests arrive.

Chef Tips

• Bring the cream cheese to room temperature before beating for the smoothest texture.
• Oil-packed sun-dried tomatoes work best here. Drain them well and chop fine so they pipe smoothly.
• A large star tip (like a 1M) gives the prettiest rosette shape.
• Assemble up to 3 hours ahead and refrigerate uncovered so the endive stays crisp.

Variations

• Add a tablespoon of prepared pesto to the cream cheese for an herby, garlicky twist.
• Swap sun-dried tomatoes for finely chopped roasted red peppers and a pinch of smoked paprika.
• Use goat cheese blended with a bit of heavy cream instead of cream cheese for a tangier filling.