10 small Red potatoes, (3/4 pound)
Vegetable cooking spray
1/4 teaspoon Salt
1/4 cup Skim milk
6 ounces Chevre, (mild goat cheese)
20 Belgian endive leaves, (3 medium head)
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.
Yield: 40 appetizers (serving size: 1 appetizer).
Serving Ideas:
Just before serving, sprinkle potato halves with caviar.