*I used a snipped off plastic zip top bag to place my sour cream on each leaf, but you can just use a spoon, if you prefer.
*If you want to get a head start, you can make the filling ahead, but stop cooking about 2-3 minutes before you think it's done and don't add in the chives. Let it cool, then store, covered in the refrigerator. When you're ready to serve, put the filling back in a skillet, with a bit of oil or cooking spray, to finish cooking, reheat and recrisp. Stir in the fresh chives and proceed with recipe. Do not cut endive ahead of time or it will begin to brown. Just cut it when you are ready to assemble and serve.
*Any leftover endive leaves are delicious just tossed with a simple vinaigrette. I used mine for a quick side salad for lunch.
Recipe from Fine Cooking Appetizers, 2009
The Merchant Baker Copyright © 2015