- ¾ cup roasted red pepper puree
- 4 garlic cloves, finely chopped
- ¼ cup heavy cream
- 4 Belgian endive heads
- Salt and black pepper to taste
- ½ pound cream cheese, softened
Place the softened cream cheese, red pepper puree, garlic and heavy cream in the bowl of a food processor.
Blend until smooth, scraping down often.
Season the mousse to taste with salt and black pepper.
Transfer the mousse into a pastry bag with a small piping tip.
Remove the stem end from the Belgian endive.
Separate into leaves, wash and dry.
Lay all of the leaves out directly on a serving platter.
Pipe a small quantity of the mousse into each endive leaf and garnish with a small slice of roasted red pepper and a flat Italian parsley leaf.