Stuffed Endive Leaves
50 servings

2	pounds cream cheese, room temperature
1	tablespoon minced garlic
1/4	cup minced parsley
1/4	pound crumbled blue cheese
8	heads endive
6	ounces sliced pitted black olive, as garnish
1	bunch dill
4	ounces diced pimentos
50	each walnut halves, as garnish
 
Combine half of cream cheese with garlic and parsley in a food processor, 
process to a smooth puree.  Cover and chill until firm.  Combine remaining 
cream cheese and blue cheese in a food processor, process until well blended.  
Cover and chill until firm.  Remove endive leaves from heart, trim off any 
discoloration or pieces of heart.  Rinse well, gently shake dry.  Cut tops 
from artichokes and trim thorns from leaves.  Brush cut edges with fruit 
fresh.  Plunge into boiling water and simmer for 15-20 minutes, until tender.  
Drain well and allow to cool.  Cover and chill thoroughly.  Gently remove 
leaves from choke and trim as necessary, reserving choke and stem for another 
use.  Spoon chilled garlic mixture into a pastry bag and pipe rosettes onto 
artichoke leaves.  Spoon chilled blue cheese mixture into a pastry bag and 
pipe rosettes onto endive leaves.  Garnish artichokes with olives, dill, or 
pimiento.  Garnish endive with a walnut half and arrange onto a serving 
platter.  Serve slightly chilled or at room temperature.

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 72
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, 
Cholesterol 22mg, Sodium 117mg, Total Carbohydrate 2g, Dietary Fiber 0g, 
Sugars 0g, Protein 2g, Vitamin A 374 units, Vitamin C 3 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.