Endive with Boursin and Smoked Salmon
8 oz cream cheese, softened
4 tbsp butter, softened
2 tbsp olive oil
3 to 5 cloves garlic, pressed or minced
2 tbsp dried parsley
1/4 tsp salt
1/8 tsp pepper
dash hot sauce
4 to 5 heads California endive
8 oz thinly sliced smoked salmon, cut into 1 1/2 inch pieces
In a medium bowl, stir together cream cheese, butter and olive oil. Add garlic, dried parsley, salt, pepper and hot sauce and stir until thoroughly combined. (As long as your cream cheese and butter are soft enough, you can simply do this with a fork).
Trim the base of the endive and remove outer leaves (there is no need to wash the endive, as it is grown and harvested in sanitary conditions). Pull inner leaves apart. Spread the base of each leaf with one or two teaspoons of boursin and top with smoked salmon.
Arrange endive leaves on a platter, garnish with fresh parsley or dill, and serve.
Carolyn Ketchum is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, All Day I Dream About Food.