ENDIVE WITH CHEESE
4 ounces mascarpone cheese
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
Pinch white pepper
1 Belgian endive, washed and separated into leaves
1 tablespoon chopped Italian parsley
Yields 12 to 15 pieces.
Mix together the first four ingredients; spread the mixture on individual endive leaves and sprinkle with parsley.
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updated: Friday, April 07, 2006 09:10 PM