This fresh recipe is one of my boys favorites. It's a great one to make for parties, luncheons or brunch. From our kitchen to yours, enjoy!
1/2 cup cream cheese, softened
1/2 tsp. minced garlic
1 Tbs chopped chives
16 Belgian endive leaves (about 2 heads)
2 oz smoked salmon, cut into 2x1/2-inch strips
4 teaspoons capers, drained
4 teaspoons finely chopped red onion
fresh lemon for topping
fresh dill sprigs
1. Mix together the cream cheese, garlic and chives. Spread the cream cheese mixture, about 1 teaspoon, in each endive leaf.
2.Top each with salmon strip, capers, onion and dill weed.