Fromage-chevre Canapes

10 sm Red potatoes, (3/4 pound)
Vegetable cooking spray
1/4 ts Salt
1/4 c Skim milk
6 oz Chevre, (mild goat cheese)
20 Belgian endive leaves, (3 medium head)
10 Seedless red grapes, halved
1 tb Caviar

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.

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. Yield: 40 appetizers (serving size: 1 appetizer).

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