|2 4-ounce disks||Cypress Grove Ms. Natural Goat Cheese|
|1 tablespoon||Extra virgin olive oil|
|1 tablespoon||Fresh lemon juice|
|1 generous teaspoon||Grated lemon peel|
|1 ½ tablespoon||Finely chopped fresh cilantro|
|1 ½ tablespoon||Finely chopped fresh chives|
|4 long slender heads||Belgian endrive|
|Tiny cilantro leaves|
|Small grape tomatoes, thinly sliced|
Take cheese out of the refrigerator and allow to soften.
Using on/off turns, blend goat cheese, olive oil, lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl.
Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper.
Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
Cut off and discard root ends of endive. Separate leaves. Save small inner leaves for another use.
Arrange endive on serving platter. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf.
Place 1 very small cilantro leaf and a tomato slice atop each.
Cover and chill.