Ingredients

2 heads Belgian endive, about 6 oz.
5 oz. fresh low fat goat cheese
2 tsp. skim milk
1/2 tsp. freshly ground pepper
1/2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
6 green figs, quartered, or thin strips of roasted red pepper, or plumped sun dried
tomatoes (not packed in oil)
fresh thyme leaves, for garnish

Cooking Instructions

Cut 24 outer leaves from endive heads. Reserve remainder for salads. Rinse, then wrap in paper towels and chill for at least 1 hour. With a mixer, beat together goat cheese and milk until smooth. Stir in pepper, lemon juice, and lemon zest. Spread about 2 Tbls. cheese mixture onto the bottom of each endive leaf using a pastry bag, small spoon, or spatula. Garnish each with 1/4 strip of fresh fig, strip of roasted pepper, or strip of sun dried tomato. Sprinkle with fresh thyme leaves. Cover and chill for up to 3 hours before serving.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)