Ingredients
1/2
cup soft cream cheese with onions and garlic or with herbs and garlic (from 8-oz. container)
16
Belgian endive leaves
2
tablespoons finely chopped sweet red onion
3
hard-cooked eggs, coarsely chopped
2
tablespoons caviar
Preparation
Pipe or spoon cream cheese onto endive leaves. Top with onion, egg and caviar. Serve immediately or refrigerate until serving time.
