Categories: Appetizers 
      Yield: 1 servings 
  
      6 ea Medium-sized heads belgiam e 
      1 ea 8-oz. package cream cheese ( 
      3 T  Milk 
      2 oz Dried tomatoes, in oil (chop 
      1 x  Basil leaves or watercress s 
      1 x  Flower for garnish 
  
  Calories     per serving: 30 
  Fat grams    per serving: 3            Approx. Cook Time: 
  Cholesterol  per serving: 7 
  ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: 
  Separate leaves from heads of Belgiam endive (you should be able to 
  get 6 pretty leaves from each endive). Reserve small leaves and 
  centers for salad another day. Rinse leaves under running cold water; 
  pat dry with paper towels. In small bowl, with mixer at medium speed, 
  beat cream cheese until smooth. Gradually beat in milk until blended. 
  With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling 
  into decorating bag with large rosette tube. Place a basil leaf or 
  small watercress sprig on each endive leaf. Pipe some filling onto 
  basil on wide end of each endive leaf. Arrange endive leaves on 
  platter; garnish platter with flower. Cover and refrigerate until 
  ready to serve. 
  MAKES 3 DOZEN HORS D'OEUVRES