A Word From The Cook
“This appetizer is simple and pretty. Place endive in concentric circles and it looks like a Spring flower!”
- 3-4 Belgian Endive (Choose smooth white bulbs with leaves closed at the tips)
- 1 Basket red raspberries
- 1/2 Cup Mascarpone
- 1 Tablespoon Sugar
- 1 Package fresh mint
- Step 1 – Prepare Produce
- Rinse endive, and slice off about 1/8th inch from the stem end. Then, with a paring knife, cut a cone shape about 1/2-inch deep from the stem end. Gently remove one leaf at a time, ensuring each vessel is clean and dry.
- Rinse, pat dry, and cut raspberries in half.
- Rinse, pat dry, and remove mint leaves from stem.
- Step 2 – Assemble & Serve
- Mix sugar and mascarpone cheese until well blended.
- Place a dollop of mascarpone into center of endive leaf. Using cheese as "glue," place mint leaf on top of cheese, and berry on top of mint, as shown.
- Place filled endive leaves onto a serving tray and enjoy!
- Note: Refrigerate, covered with plastic wrap until serving time, so leaves don't wilt.