| | Red Pepper Cheese with Endive Spears One 7 ounce jar of roasted red peppers or pimentos, drained and patted dry
Three 4 ounce packages of boursin or other herb seasoned cheese
About 1 pound of Belgian endive
2 tablespoons of finely chopped parsley |
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Place the peppers in a food processor or blender, whirl until smooth. Whirl or stir in the cheese. Mound in a shallow bowl or on a plate. *At this point, you may cover and refrigerate for up to 2 days. Rinse the endive, remove any discolored leaves. Cut the leaves from cores and arrange, pointed ends out, around cheese. Sprinkle the parsley over the cheese. Makes 10 servings |
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