Spring-Fresh Hors d'ovres
Endive leaves, separated
Cream cheese plus another cheese for flavoring (roquefort, goat,
gruyere, or other cheese of your choice)
Fresh herbs (thyme, rosemary, parsley combination is nice)
Garlic powder (just a bit)
Fresh chives (leave in their lengthy state; don't chop)
Smoked salmon
Red bell pepper
Chop some fresh herbs and set aside. Process together cream
cheese and second cheese of your choice. Now cream together in
a bowl the cheese mixture, herbs, and a bit of garlic powder to
taste. (You may also add some salt, white ground black pepper,
or even cayenne pepper if you like.) Put into a pastry bag and
fit with an attractive piping attachment (I use the “scallop edge”
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. Now 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. Very attractive
& quite artistic.