Fromage-chevre canapes
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Red potatoes, (3/4 pound) |
| Vegetable cooking spray | ||
| ¼ | teaspoon | Salt |
| ¼ | cup | Skim milk |
| 6 | ounces | Chevre, (mild goat cheese) |
| 20 | Belgian endive leaves, (3 medium head) | |
| 10 | Seedless red grapes, halved | |
| 1 | tablespoon | Caviar |
Directions
Steam potatoes, covered, 13 minutes or until tender; let cool.
Lightly coat potatoes with cooking spray, and cut in half. Cut and discard a thin slice from the bottom of each potato half so they will stand up.
Sprinkle potato halves with salt.
Combine milk and cheese in a bowl; stir well.
Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture onto potato halves and into endive leaves. Top each endive leaf with one grape half. Cover and chill, if desired. Yield: 40 appetizers (serving size: 1 appetizer).
Per serving: 40 Calories; 2g Fat (36% calories from fat); 2g Protein; 5g Carbohydrate; 7mg Cholesterol; 38mg Sodium Serving Ideas : Just before serving, sprinkle potato halves with caviar.
Recipe by: Cooking Light, April 1995, page 66 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.