Belgian Endive with Roasted Red Pepper Mousse - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Belgian Endive with Roasted Red Pepper Mousse

Serve these for holiday Hors D'Oeures.



    On the Road Again

    Makes 24 or more.
    • 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.