Preparation / Directions:
Cut 24 outer leaves from endive heads; reserve remainder for salads. Rinse; wrap in paper towels and chill for at least 1 hour.
With a mixer, beat together goat cheese and milk until smooth. Stir in pepper, lemon juice, and lemon zest. Spread about 2 tablespoons (10 ml) cheese mixture onto the bottom of each endive leaf using a pastry bag, small spoon, or spatula. Garnish each wit h a quarter of fresh fig, strip of roasted pepper, or strip of sun-dried tomato. Sprinkle with fresh thyme leaves. Cover and chill for up to 3 hours before serving. (Makes 6 servings)
Per 4-piece serving:
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Nutritional Information:
calories, 84 protein, 3 g carbohydrate, 12 g fat, 4 g (calories from fat, 42%) dietary fiber, 1 g cholesterol, 17 mg sodium, 133 mg potassium, 211 mg |
