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Endive with Tomato Rosettes

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Submitted by gailm

YIELD

36 hors d'oeuvres

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

6 6
EACH EACH BELGIAN ENDIVE
medium-sized *
1 1
EACH EACH CREAM CHEESE
8-oz. package *
3 45
TABLESPOONS ML MILK
2 57.8
OUNCES ML/G TOMATOES
in oil (chopped)
1 1
X X BASIL
or watercress *
1 1
X X PLASTIC FLOWERS
for garnish *

Directions

About 30 minutes before serving 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 7 32% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 5mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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