Endive with Salmon

Endive is always a good base for making a great looking, quick appetizer.  Here several leaves are cut from the head and washed carefully.  Discard the outer ones and go for the inner ones - the flavor is more delicate and the edges are still stiff.

Use a soft cream cheese like neufchatel, or in this case tofutti cream cheese.  Spread a small bit inside the base of each leaf.  Then top it with a few cut strips of smoked salmon.  The cheese can be flavored - maybe add some chopped scallion or chives.  No salt - the salmon is already strong enough.

Arrange neatly on a plate - a star configuration is a nice presentation - then add a bit of garnish to make it pop.

From MadeByGirl Blog