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.