“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.