Appetizers:
Stuffed Endive
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3 Belgian endive
3 ounces cream cheese, softened
2 ounces blue cheese
2 tablespoons parsley, chopped
1/4 teaspoon garlic powder
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Trim bottom from endive and separate into individual leaves. Blend cheeses, parsley and garlic powder with a fork. Spread about 1 tablespoon on the bottom of each leaf. Arrange on serving plate. Cover with a damp towel and cellophane. Refrigerate until serving time. Serves 6 to 8.
Linda Enders Port Byron
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