Right this second, I’m feeling enlightened. No, it’s not because snow, my mortal enemy, is pelting down outside my window on the first day of spring (good guess, though…); I owe it to the latest post on One Hundred Eggs, which is all about the ever-popular endive canape. I’m a sucker for the pretty little spear-like leaves with some sort of colorful filling dolloped onto the end, usually served on a silver platter, but Elizabeth, author and personal chef, has shown me the light. They’re so wasteful! So unwieldy! Her post–a peak behind the scenes at what a mess those frou-frou bites truly are–has changed my mind about appetizers forever. In fact, she gives a brilliant little solution: make a very-French recipe for Endive Puree and mound it onto delicate, buttery, toasted bread. Garnish the top with smoked trout and chives, and you’ve got an appetizer that totally turns the wasteful endive spear on its head–it looks familiar, but it’s really something completely new.