Red cheese spears

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.

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