Endive Spears with Herbed Goat Cheese

The herbed goat cheese can also be served on hearts of celery or your favorite crisp crackers.

4 oz fresh goat cheese, softened
3 Tbsp. heavy cream
2 tsp. olive oil
1 tsp. fresh dill, chopped
2 heads Belgian endive, leaves separated (about 24 leaves)
pepper, freshly cracked
sprigs dill, for garnish
olive oil, for drizzling

Stir together goat cheese, cream, and oil in a small bowl until smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly.

Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

Makes about 24.