Fromage-Chèvre Canapes

Cooking Light
40 appetizers (serving size: 1 appetizer)


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10 small red potatoes (about 3/4 pound)
Vegetable cooking spray
1/4 teaspoon salt
1/4 cup skim milk
6 ounces chèvre (mild goat cheese)
20 Belgian endive leaves (about 3 medium heads)
10 seedless red grapes, halved
1 tablespoon caviar


Steam potatoes, covered, 13 minutes or until tender; let cool. Lightly coat potatoes with cooking spray, and cut in half. Cut and discard a thin slice from the bottom of each potato half so they will stand up. Sprinkle potato halves with salt.

Combine milk and cheese in a bowl; stir well. Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture onto potato halves and into endive leaves. Top each endive leaf with one grape half. Cover and chill, if desired. Just before serving, sprinkle potato halves with caviar.

Created date

April 2002

Nutritional Information

Calories 21
Caloriesfromfat 43 %
Fat 1 g
Satfat 0.7 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 2.2 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 70 mg
Calcium 24 mg