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Elegant & Easy: Belgian Endive Appetizer with Homemade Boursin Cheese


This was a featured recipe when Country Gardens magazine came out to my home for a day of photographing my herb garden and making herbal recipes. It is so easy, looks elegant and every time I make it in class, it becomes a student favorite. Sprinkle a few fresh herbs (even parsley looks nice) and edible flowers on top for a beautiful presentation. I think this spread is better than the boursin cheese spread you can buy. The spread is also delicious on crostini or as a dip for veggies.



 Boursin Cheese Spread made into a Belgian Endive Water Lily Appetizer




Whip together in mixer or food processor:

1 clove garlic, minced fine

8 oz. cream cheese, room temperature

1 stick butter, room temperature

1/2 teaspoon each: dried oregano, thyme, marjoram, basil, dill leaves, black pepper

Delicious with fresh vegetables, toasted French bread or crackers. Or make the beautiful Endive Water Lily shown above!

You’ll need 3-4 heads  Belgian endive. Wash endive and dry very well. Separate endive leaves by cutting root end off.  Place herb cheese on round platter.  Shape into slightly mounded disk.  Insert largest leaves on bottom of mound, working your way around in a circle.  The next layer use smaller leaves, inserting them so that petals begin to form.  Keep inserting leaves until you get to the top of the mound.  Garnish with edible flowers such as pansies, violas, violets, carnations, fushias, mums, roses, day lilies, impatiens, petunias, etc.  Or just sprinkle minced parsley or whatever fresh herb you have, minced, on top.
Even easier:  Mix 2 cartons purchased herb spread, such as Boursin or Rondale with 1/2 stick butter, 8 oz cream cheese and a handful of fresh chopped parsley. If you like, add a squeeze of lemon juice as well.


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