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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Ingredients:
10 small red potatoes (about 3/4 pound) |
vegetable cooking spray |
1/4 teaspoon salt |
1/4 cup skim milk |
6 ounces chèvre (mild goat cheese) |
20 belgian endive leaves (about 3 medium heads) |
10 seedless red grapes, halved |
1 tablespoon caviar |
Directions:
1. Steam potatoes, covered, 13 minutes or until tender; let cool. Lightly coat potatoes with cooking spray, and cut in half. Cut and discard a thin slice from the bottom of each potato half so they will stand up. Sprinkle potato halves with salt.
2. Combine milk and cheese in a bowl; stir well. Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture onto potato halves and into endive leaves. Top each endive leaf with one grape half. Cover and chill, if desired. Just before serving, sprinkle potato halves with caviar.
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