Fromage-Chèvre Canapes

1. 1

   Steam potatoes, covered, 13 minutes or until tender; let cool. Lightly coat potatoes with cooking spray, and cut in half. Cut and discard a thin slice from the bottom of each potato half so they will stand up. Sprinkle potato halves with salt.

2. 2

   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.

No additional tips available.