| Fromage-Chevre Canapes
Categories: Red Grapes, Chevre, Goat Cheese, Caviar, Potato, Cheese, Appetizers
10 small Red potatoes, (3/4 pound)
Vegetable cooking spray
1/4 teaspoon of salt
1/4 cup of Skim milk
6 ounces of Chevre, (mild goat cheese)
20 Belgian endive leaves, (3
10 Seedless red grapes, halved
1 tablespoon of Caviar |
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Instructions: 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. 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. Yield: 40 appetizers (serving size: 1 appetizer). Per serving: 40 Calories; 2g Fat (36% calories from fat); 2g Protein; 5g Carbohydrate; 7mg Cholesterol; 38mg Sodium Serving Ideas : Just before serving, sprinkle potato halves with caviar. Recipe by: Cooking Light , April 1995, page 66 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997. |
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