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.