Recipe – “Matcha Cream Cheese Chicory Boats”

MATCHA CREAM CHEESE CHICORY BOATS

“New Tastes in Green Tea” by Mutsuko Tokunaga

7 oz.          Cream cheese

1-1/3 tsp. Matcha + 3 tsp. Hot water

8-10          chicory leaves

1 medium tomato, peeled and diced watercress or parsley for garnish

*Remove the cream cheese from the refrigerator 20 minutes or so before use to allow it to soften.

*Mix the matcha and hot water and stir briskly until the paste becomes smooth.   Add to the cream cheese and blend thoroughly with a fork.

*Place the cream cheese in a pastry tube and squeeze a little on each chicory leaf.

*Place on a dish, top with diced tomato, and serve with fresh watercress or parsley.

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