Herbed Goat Cheese in Endive Spears

Makes 24 appetizers

3 oz. mild goat cheese
2 oz. cream cheese
2 tablespoons sour cream
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper to taste
1 1/2 tablespoons very finely chopped lemon thyme
24 endive spears, washed and dried
thyme flowers or thin strips of lemon zest for garnish

In a food processor, puree the cheeses, sour cream, and oil. Add salt and pepper to taste. Add the thyme and process only until blended.

At the base of each endive leaf, mound 1 heaping teaspoon of the cheese mixture and garnish with a thyme flower or strip of lemon zest.

From The Herb Companion, December/January 1999/2000.