Instructions: Make the flavored cream cheese: Combine the ingredients for the mixture of your choice in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days.

Makes about 1 cup, enough to pipe out cream cheese for about 28 of the large crudites, such as the 4-inch-long celery strip, or 15 dozen of the small crudites, such as the cucumber slices.

Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Cut each stalk into 4-inch-long pieces; set aside.

Bring a large pot of water to a boil. Add the salt. Snip the tips off each pea pod, and place in boiling water. Blanch for 15 seconds. Drain, and immediately rinse under cold water.

Slice radishes into 1/8-inch-thick rounds; set aside. Working with a channel knife, cut about six parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside.

Just before piping, separate endive, and trim ends.

Arrange vegetables on large platters. Spoon the cream cheese into a pastry bag fitted with a pastry tip or a freezer bag with the corner snipped off. Pipe cream cheese onto each vegetable. Garnish with chives and mint leaves.

This recipe yields 12 servings.

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