5 heads Belgin endive (try to find nice, short fat heads)
l 5 oz. pkg. Boursin with herbs
Alfalfa sprouts or watercress
Trim bottoms of endive so leaves are 2-3″ long. Soften the cheese
and spread approximately l/4 tsp. on the bottom of each leaf, using
a pastry bag, teaspoon, or spatula (tsp. is easier, unless you’re
really good with a pastry bag). Garnish with sprouts or watercress.
These are pretty, taste great, and aren’t too heavy to serve before
a meal.
Martha Stewart to Prodigy