A light and refreshing, yet elegant appetizer, this makes about 35-40 pieces (one large platter), to serve 20 or so.
INGREDIENTS
- 4 oz. cream cheese (half package)
- 4 oz. Blue Cheese or Gorgonzola
- 1 c. pecans, chopped
- 1/4 c. sugar
- 1 tsp. chili powder
- 1/4 c. butter
- Approx. 12 oz. Belgian endive (approx. 5 small endives)
- Honey (for drizzling on last)
- 1-2 clusters grapes, for garnishing
PREPARATION
1. Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: > 4 oz. cream cheese (half package) > 4 oz. Blue Cheese or Gorgonzola
2. Meanwhile, prepare pecans. In hot skillet, stir until sugar’s melted and nuts are golden, stirring constantly: > 1 c. pecans, chopped > 1/4 c. sugar > 1 tsp. chili powder > 1/4 c. butter
3. Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.
4. Prepare the endive. Use: > Approx. 12 oz. endive (about 5 small)
5. Cut the ends off endives and separate leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter in circular pattern, starting at the outside edge, working inwards. Garnish the leaves with: > The caramelized pecans
6. Warm the honey slightly if it’s too thick; top off the leaves with a light drizzle of: > Honey (preferably in a squeezable bear)
7. The sweetness of the nuts and honey counters the slight bitterness of the endive perfectly. Garnish center of platter with: > 1-2 clusters of red grapes, washed and cut into smaller clumps
