50 hors-d'oeuvres

4 heads endive (try to find nice short, fat heads)
1 (5 oz.) package Boursin cheese with herbs or similar soft cheese
Alfalfa sprouts or watercress to garnish

Trim bottoms of endive so that the leaves are 2-3 inches long. Soften the cheese by mashing with cream and spread approximately 3/4 tsp. on the bottom of each leaf, using a teaspoon, pastry bag or spatula. Garnish with sprouts of alfalfa or watercress.

Spread Caviar over the base of cheese. Arrange on a platter and refrigerate until serving time.