[edit] Ingredients
10 |
small Red potatoes, (¾ 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 |
[edit] Preparation
Step 1 |
Steam potatoes, covered, 13 minutes or until tender; let cool. |
Step 2 |
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. |
Step 3 |
|
Step 4 |
Combine milk and cheese in a bowl; stir well. |
Step 5 |
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. |
Step 6 |
Yield: 40 appetizers (servingsize: 1 appetizer). |
Step 7 |
Serving Ideas : Just before serving, sprinkle potato halves with caviar. |
[edit] Tools
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