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   Saturday, November 21, 2009Click the down arrow to the right to see a list of Smart Woman topics on air during the month of November.

New Year's Delights -- Smart Recipe

Belgian Endive with Sundried Tomato Mousse

  • 8 oz cream cheese -- softened
  • 3 oz sundried tomatoes -- fine chop
  • 2 tablespoons fresh basil -- fine chop
  • 1 teaspoon garlic salt
  • 4 oz pitted Kalamata olives -- fine chop

Makes 16 servings

Directions: Place cream cheese, sundried tomatoes, basil, and garlic salt in food processor. Process until smooth. Place mousse in piping bag and pipe on to the ends of the endive leaves. Garnish with Kalamata olives.

To find a personal chef near you, please contact:

American Personal Chef Association
http://www.personalchef.com

Recipe By: Barbara Walker , Author
Front Door Food, Orlando, Fla.

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