Ingredients

- 1 or 2 belgian endive

- 80g of cream cheese, like Philadelphia

- 2 tablespoons of sour cream

- 1 tablespoon of olive oil

- oregano, rosemary, sage, basil, salt, pepper

- black olives or parsley for decoration

In a bowl mix the cream cheese and the sour cream with the erbs: you can add what you like, we used: rosemary, sage, oregano, basil,

salt, pepper. Mix until you get a mice and smooth cream. Add a spoon of olive oil and mix again.

Wash the belgian endive leaves and help them dry using a kitchen towel. With a spoon place some cream mixture in the center of the leaf.

Place in a serving plate and, if you like, decor them with black olives or italian parsley. Serve cold.