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Fromage-Chèvre Canapes

Yield 40 appetizers (serving size: 1 appetizer)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.