*  Exported from  MasterCook  *

                      ENDIVE WITH TOMATO ROSETTES

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6       ea           Medium-sized heads belgiam e
  1       ea           8-oz. package cream cheese (
  3       tb           Milk
  2       oz           Dried tomatoes, in oil (chop
  1       x            Basil leaves or watercress s
  1       x            Flower for garnish

 Calories     per serving: 30
 Fat grams    per serving: 3            Approx. Cook Time:
 Cholesterol  per serving: 7
 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). 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.
 MAKES 3 DOZEN HORS D'OEUVRES



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