Endive Boats

This appetizer has "bridal or baby shower" written all over it. The delicate leaves of Belgian endive, Spring colored filling, and low calorie count are perfect for any ladies' occasion. These pretty little "boats" are easy to serve, handle, and - best of all - eat!

12 medium endive leaves (about 2 heads)

4 oz. low fat cream cheese, softened

4 oz. farmers' or goat cheese (plain)

3 tablespoons finely snipped fresh dill or tarragon

1 teaspoon lemon juice

dash coarse salt

dash grated black pepper

1 cup cherry tomatoes

fresh flat leaf parsley leaves (for garnish)

Wash and separate out endive leaves. Dry well. In medium bowl, combine cheeses, herbs, lemon juice, salt, and pepper. Mix with a fork until blended. Divide the cheese mixture among the endive leaves, mounding up the filling to create a pleasing appearance . Slice the cherry tomatoes and place one slice on each endive boat. Place one parsley leaf next to each slice of tomato. Makes 12 servings.

Endive Boats

*Notes:

For the lovliest serving display, use a white platter or cake stand to help the pale colors "pop".
Place a mound of whole cherry tomatoes in the center of the platter.
To take this appetizer over-the-top, substitute red caviar for the cherry tomatoes.
Get creative with the herbs - use what you have or prefer, just make certain to use herbs with stronger flavors so as not to compete with the tangy, pungent goat cheese.
I really hate to leave the guys out of this recipe, so you can "man it up" by substituting finely chopped bacon for the herbs, scallions (green onions) for the parsley, worcestershire sauce for the lemon juice, and jalepeno peppers for the cherry tomatoes.
How not to "mess up" this recipe:
1. Make certain to bring the cream cheese to room temperature, so it's soft enough to blend.