Yield: 48 Servings
Measure | Ingredient |
---|---|
½ pounds | Red Belgian endive,ends trimmed |
6 ounces | Chevre fromage blanc OR |
6 ounces | Whipped cream cheese |
3 tablespoons | Chopped salted pistachios |
Trim base of endive heads to separate large outer leaves (save extras for other uses, such as mixed salads).
In cup of each leaf place about 1 teaspoon cheese; sprinkle cheese with the nuts and arrange leaves on a tray.