Belgian Endive With Roasted Red Pepper Mousse

Serve these for holiday Hors D'Oeures.

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.

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