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25 minutes
25 minutes
- 1/2 cup soft cream cheese with onions and garlic or with herbs and garlic (from 8-oz. container)
- 16 Belgian endive leaves
- 2 tablespoons finely chopped sweet red onion
- 3 hard-cooked eggs, coarsely chopped
- 2 tablespoons caviar
- Arrange endive leaves on a platter. Generously dollop cream cheese onto each leaf. Garnish with onion, egg, and caviar. Enjoy immediately or chill until ready to serve.
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