This was one of the appetizers I served at my wedding reception when we got back to Oklahoma from Cabo San Lucas, where we were married. I love the combination of the bitter Belgian endive and the smooth luscious spiced cream cheese. This is what I call a party-tizer because it's easy and simple while still coming off elegant and sophisticated for events such as bridal showers and cocktail parties.
3 Belgian endive - get both red and green if you can find them
16 oz Cream Cheese, reduced fat
2 Tbsp milk
2 tsp of garlic paste
3/4 tsp chili powder
1/4 tsp cayenne
1/4tsp ground cumin
1/2tsp dried oregano
Combine all ingredients (except the endive) in a bowl and mix well. You may want to use a hand mixer to ensure that everything incorporates well. Set aside. Cut the end off of each head of endive and the leaves will start to fall off. You will only use the endive leaves that are big enough to fill, the leaves from the center of the endive will start to get too small, so you can save those to cup up for a salad later on. Using the method I shared with you in my Twice Baked Potato post, fill a piping bag fitted with whatever tip you desire and pipe the cream cheese into the cut end of each endive leaf (see the picture above). Keep in mind you only need about 1 tsp of filling per leaf, so no need to fill the entire leaf up. Garnish with some cut chives, a sprig of chive or some paprika.
You have unlimited options when choosing a filling to stuff endive with. Here are some ideas to try out:
Goat cheese with cranberries and walnuts
Goat cheese with raspberries and walnuts
Gorgonzola cheese, toasted macadamia nuts, chopped mint and a drizzle of honey
I would love to hear some filling ideas from you guys in the comments section!