BELGIAN ENDIVE WATER LILY WITH FRESH HERB SPREAD - Reader Request
I am looking for Rita'a recipe that looks like a lilly. I believe that she showed it on Fox 19 and I have no idea what was in it, or what the leaves were made of. I just remember it looking so pretty. - Johnna
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From Rita -
Here you are - and yes, it is very pretty. Here it is below. Notice the range in herb amounts. Start with first amount listed and then go from there, adding more if you like. This spread is an adaptation from one shared by friend and colleague, Kay Hitzler.
BELGIAN ENDIVE WATER LILY WITH FRESH HERB SPREAD
Endive leaves: 3-4 heads.
Cut bottoms from endive heads. Wash leaves gently and drain well to dry.
Set aside while making herb spread.
Mix together either in food processor or mixer until well blended:
8 oz cream cheese, softened
1/2 cup, 1 stick butter, softened
1 teaspoon minced garlic
1-1/2 to 2 teaspoons each fresh herbs: oregano, thyme, basil, dill and onion
chives
1/4 teaspoon black pepper or dash or two of cayenne pepper, ground
2 tablespoons freshly grated Parmesan cheese
Squeeze or two of lemon juice
Place mixture on large round plate. Shape into a disk.
Starting with largest endive leaves first, insert leaves into bottom of
mound and push in about an inch, making a single layer of leaves. Keep inserting
layers of leaves in alternate rows, making a flower petal pattern. This
can be made several hours ahead to this point. Cover lightly and refrigerate.
When ready to serve, sprinkle with chopped edible flowers or insert an edible flower petal into the base of each endive leave where it meets the cream cheese mixture.
This spread is a good keeper, covered, in the refrigerator, up to two weeks.
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