Really now, don’t you think you could squirt just about any flavored soft cheese on the endive and garnish it with a sprig of green stuff?

Ingredients: 

• 1 lb soft fresh goat cheese
• 2 Tab olive oil
• 2 Tab fresh lemon juice
• 2 tsp grated lemon peel
• 3 Tab finely chopped fresh cilantro
• 3 Tab finely chopped fresh chives
• 8 long slender heads of Belgian endive
• Very small fresh cilantro sprigs (for garnish)
• 6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

Directions:

1. Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy.
2. Transfer mixture to medium bowl.
3. Stir in chopped cilantro and chives.
4. Season cheese mixture to taste with salt and pepper.
5. If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
6. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
7. Cut off and discard root ends of endive.
8. Separate leaves.
9. Toss with remaining 1 tablespoon lemon juice in large bowl to coat.
10. Arrange endive leaves in concentric circles on large platter.
11. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf.
12. Place 1 very small sprig cilantro and tomato slice atop each.
13. Cover and chill.
14. Can be made 4 hours ahead.

Serves:  Makes about 60 pieces

Source:  Bon Appetite