FILLED BELGIAN ENDIVE LEAVES (aperitief hapjes met witloof)

“Select small, tightly closed heads of Belgian endive to make these appetizers.  First, remove the core ends and separate the leaves.  Do not rinse them, but wipe them with a damp cloth if necessary.  Two or three Belgian endives will give you about 20 usable leaves.”

Fresh goat cheese filling (enough to fill 20 leaves)

6 ounces fresh (soft) goat cheese

1 to 2 tablespoons finely minced fresh herbs of your choice, such as basil, chives, tarragon, parsley, mint, dill or thyme

extra virgin olive oil

sliced radishes, sprigs of parsley, snipped fresh chives or diced pimiento for garnish

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1.   In a small bowl, mix the goat cheese with the fresh herbs until well blended.

2.  Using a pastry bag, pipe the filling into each Belgian endive leaf.

3.  Drizzle the filling in each leaf with a few drops of olive oil and garnish with radish slices, parsley, chives or pimiento.  Cover and refrigerate until ready to serve.

Roquefort filling (enough to fill 20 leaves)

4 to 5 ounces Roquefort or other blue cheese at room temperature

8 tablespoons (1 stick) unsalted butter at room temperature

1 tablespoon Cognac

20 walnut halves for garnish

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1.In a small bowl, mix the Roquefort, butter and Cognac together to form a smooth paste.

2.  Using a pastry bag, pipe the filling into each Belgian endive leaf.

3.  Garnish with walnut halves.  Cover and refrigerate until ready to serve.

Sauce Gribiche filling (enough to fill 20 leaves)

1 cup Sauce Gribiche (see below)

1 to 2 ounces (or more) red or black caviar

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1.Using a small spoon, divide the filling among the Belgian endive leaves.

2.  Garnish with a dollop of caviar.  Cover and refrigerate until ready to serve.

Sauce Gribiche:  To 2 cups mayonnaise add 1 finely chopped hard cooked egg, 1 tablespoon finely minced cornichons (sour gherkins) 1 tablespoon drained capers, 1 tablespoons finely minced shallots and 1 tablespoon finely minced fresh parsley.  Mix well.

Smoked fish filling (enough to fill 20 leaves)

1-1/2 cups smoked trout mousse or salmon mousse

20 sprigs fresh dill, for garnish

20 paper thin slices lemon, for garnish

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1.   Using a pastry bag, pipe about 1 tablespoon of the fish mousse into each Belgian endive leaf. 

2.  Garnish with the fresh dill sprigs and lemon slices.  Cover and refrigerate until ready to serve.

adapted from Ruth Van Wrerebeek, Everybody Eats Well in Belgium Cookbook