Tuesday, August 24, 2010

Hors d'Oeuvres - Endive Spoons

1 pound soft goat cheese
2 T olive oil
2 T lemon juice
2 t grated lemon peel +
3 T chopped chives
8 heads endive
6 grape tomatoes sliced thin and halved

Blend cheese through 1 t lemon juice and lemon peel in processor. Put in bowl and add chives. Season w s & p. (This can be done the day ahead). Separate leaves of the endive, toss with 1 T lemon juice. Arrange on platter. Pipe or spoon 1 1/2 t cheese at wide end of leaf. Place 1/2 slice of tomato on top. (May be prepared 4 hours ahead of time: cover and chill).


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