An easy, festive, colorful appetizer. Great for holiday parties. To prepare in advance, do NOT put the caviar on top until the last 10 minutes. (You may find that the caviar seeps into the cream cheese, destroying the crisp colors.)
Bring cream cheese to room temperature.
In a small bowl, blend cream cheese with 1/2 a lemon, squeezed. Stir in sugar and blend well. Place it into a pastry bag or a cake decorating "syringe".
Cut bottoms off of endive, and wash endive with cold water. Peel outer layers off, one by one, and arrange on a plate. Pipe in cream cheese, and, just 10 mins or so before serving, top with two colors of roe (caviar).
Garnish with parsley. Serve room temperature, or cold.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 48 (67%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 41.6mg||13 %|
|Sodium 130.6mg||5 %|
|Potassium 306.2mg||8 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 1.5g|
|Protein 3.1g||4 %|
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Calories per serving: 72
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