Fromage-Chèvre Canapes

Ingredients

• 20 medium belgian endive leaves ( 3 medium heads)
• 1 tablespoon caviar 
• 6 ounces chèvre (mild goat cheese)
• 10  grapes red seedless halved
• 0.8 pound potatoes red
• 0.3 teaspoon salt 
• 0.3 cup skim milk 

Equipment

• bowl
• pastry bag

Directions

1. Steam potatoes, covered, 13 minutes or until tender; let cool. Lightly coat potatoes with cooking spray, and cut in half.
2. Cut and discard a thin slice from the bottom of each potato half so they will stand up.
3. Sprinkle potato halves with salt.
4. Combine milk and cheese in a bowl; stir well. Spoon mixture into a pastry bag fitted with a large star tip; pipe mixture onto potato halves and into endive leaves. Top each endive leaf with one grape half. Cover and chill, if desired. Just before serving, sprinkle potato halves with caviar.