2-3 heads endive, washed and dried
1 (5.2 oz.) pkg. Boursin cheese
1 plastic sandwich bag
1 container cherry tomatoes
Chopped herbs, such as chives, mint, and flat parsley, for garnish
Separate endive heads into individual leaves. Place cheese into plastic bag. Cut off one of the corners. Use the open end like a pastry bag and pipe a bit of cheese onto the endive’s flat end. Repeat with remaining leaves. Top each with a half cherry tomato. Sprinkle all with herbs.