*  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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