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.

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    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.