Recipe - Fromage-Chevre Canapes

10 small Red potatoes, (Three fourths pound)
Vegetable cooking spray
One fourth teaspoon Salt
One fourth cup Skim milk
6 ounce Chevre, (mild goat cheese)
20 Belgian endive leaves, (3
medium head)
10 Seedless red grapes, halved
1 tablespoon Caviar

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 MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.