9 ounces Lechevalier-Mailloux cheese
1/3 cup whipping cream
1/3 cup finely chopped fresh chives
2 tablespoons lemon juice
4 Belgian endives
1/3 cup orange juice
Pinch granulated sugar
4 slices baguette, toasted
1 tablespoon extra virgin olive oil
Pinch each salt and pepper

Preparation Instructions:

Cut cheese into 6 equal pieces. With fork, mash 2 of the pieces; blend in whipping cream and 1/4 cup of the chives. Set aside creamed and cut cheese.

Bring pot of salted water to boil; add lemon juice. Blanch endives for 5 minutes. Drain well and cut in half lengthwise.

In heavy saucepan over medium heat, combine orange juice with sugar; add endives and cook, turning gently, for 10 to 12 minutes or until liquid is evaporated. Divide among 4 heatproof serving dishes; spread with creamed cheese mixture. Top each with baguette and piece of cheese. Broil for 2 minutes or until cheese begins to melt.

Sprinkle with remaining chives, oil, salt and pepper. Makes 4 servings.

Substitution: Oka or Brie cheese at room temperature can be used instead; cut cheese for topping into thin slices.

Per serving: about 371 calories; 16 g protein; 29 g fat; 14 g carbohydrates; 2 g fibre; 89 mg cholesterol; 498 mg sodium.