Spicy Goat Cheese

This recipe tells you to serve the cheese on endive leaves, and we tried it (note to self: endive tastes like a cross between chives and lettuce). The cheese is really good, but the endive we had was pretty bitter (except for the smallest leaves from the center of the head) and gave us both really bad breath (not a good appetizer for a party!) Next time we'll just serve it with celery and/or crackers. :)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109581

You can make the cheese mixture up to a day ahead. It also makes a great sandwich or bagel spread or a thick dip for crudités.

Yield: 6 servings (serving size: 6 filled leaves)

Ingredients:
1/2 cup (4 ounces) goat cheese
1/3 cup plain fat-free Greek yogurt
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 garlic clove, pressed
1 1/4 teaspoons Hungarian sweet paprika, divided
36 Belgian endive leaves (about 3 heads) *or celery sticks or crackers*

Preparation:
1. Combine first 5 ingredients and 1 teaspoon paprika in a medium bowl; mash with a fork until smooth. Top each endive leaf with about 1 teaspoon cheese mixture. Sprinkle remaining 1/4 teaspoon paprika evenly over cheese mixture.

Nutritional Information:
Calories: 105
Fat: 4.8g (sat 3.1g,mono 0.9g,poly 0.3g)
Protein: 8g
Carbohydrate: 9.5g
Fiber: 2.1g
Cholesterol: 9.4mg
Iron: 2.6mg
Sodium: 210mg
Calcium: 175mg