Prosciutto Wrapped Witlof Leaves

• 250 g PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup chopped semi sun-dried tomatoes
• 1 large clove garlic, crushed
• 24 witlof leaves or baby cos lettuce leaves
• 24 basil leaves
• 12 thin slices prosciutto, halved lengthways

1. COMBINE the PHILLY, tomatoes and garlic.
2. Place 2 teaspoons of PHILLY mixture on the stalk end of each lettuce leaf, then top with a basil leaf.
3. WRAP a strip of prosciutto around each leaf to enclose the PHILLY.
4. Chill.
5. Arrange on a serving platter.
6. Serve immediately.
7. HANDY TIP: Witlof is also known as Belgian endive.
8. It is available in both red and green.

philadelphia, semi sundried, clove garlic, witlof, basil, thin

Taken from www.kraftrecipes.com/recipes/prosciutto-wrapped-witlof-leaves-123702.aspx (may not work)