Fresh endive leaves serve as the perfect bases for these easy-to-make appetizers. Serving a crowd? No problem. Just double the recipe.
|1/3 cup||Philadelphia Smoked Salmon Cream Cheese Product|
|1/3 cup||plain Greek-style yogurt|
|1/4 tsp.||each black pepper and cayenne pepper|
|12||endive leaves (about 1 head)|
|1/2 lb.||(225 g) smoked salmon, cut into 12 pieces|
|2 Tbsp.||chopped fresh chives|