Yield: 2 servings
|3 ounces||Cream cheese|
|3 ounces||Bleu cheese|
|3 tablespoons||Unsalted butter|
|¼ cup||Whipping cream|
|2 larges||Bunch Belgian endive|
(Makes about 2 dozen appetizers.) Combine cheeses, butter and ¼ cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary.
Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika.
Refrigerate until ready to serve.