| 1 | Calories per serving: 30 fat grams per serving: 3 approx. cook time: cholesterol per serving: 7 about 30 minutes before serving or early in day: separate leaves from heads of belgiam endive (you should be able to get 6 pretty leaves from each endive). |
| 2 | Reserve small leaves and centers for salad another day. |
| 3 | Rinse leaves under running cold water; pat dry with paper towels. |
| 4 | In small bowl, with mixer at medium speed, beat cream cheese until smooth. |
| 5 | Gradually beat in milk until blended. |
| 6 | With spoon, stir in chopped dried tomatoes. |
| 7 | Spoon cream-cheese filling into decorating bag with large rosette tube. |
| 8 | Place a basil leaf or small watercress sprig on each endive leaf. |
| 9 | Pipe some filling onto basil on wide end of each endive leaf. |
| 10 | Arrange endive leaves on platter; garnish platter with flower. |
| 11 | Cover and refrigerate until ready to serve. |
| 12 | Makes 3 dozen hors d"oeuvre |
