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Print this Recipe    Stuffed Endive

Stuffed Endive

endive leaves, separated
cream cheese
roquefort, goat cheese, or gruyere
thyme
rosemary
parsley
garlic powder
cayenne (optional)
fresh chives
smoked salmon
red bell pepper

Chop some fresh herbs and set aside. Process together cream cheese
and second cheese of your choice. Cream together in a bowl the
cheese mixture, herbs, and a bit of garlic powder to taste.

Put into a pastry bag and fit with an attractive piping attachment.
Pipe the cheese in a line along the length of the endive "boat".
Do this until all endive leaves or cheese mixture is used.

Top off each by placing on top of the piped cheese length: 1 strand
of chive (cut shorter as necessary), a bit of minced red bell
pepper, and a small strip of smoked salmon. Place all boats on a
lined cookie sheet, cover with plastic wrap, and refrigerate until
ready to serve.

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