Endive with Blue Cheese and Pecans
Fresh endive leaves are the perfect vessel for tangy blue cheese and crunchy pecans.
Makes: 24-30 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 10 minutes
Total Time: 10 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 24 small or 20 medium-size endive leaves
- 4 ounces cream cheese, softened
- 4 ounces blue cheese crumbles
- 2 tablespoons chives, finely chopped
- ½ cup toasted pecans, chopped
Instructions
- Combine cheeses with chives. When well-mixed, divide mixture onto endive leaves.
- Coat the top of each with chopped nuts by turning each leaf upside down and pressing into the chopped nuts. Serve chilled or at room temperature.
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