| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Belgian | 48 | Servings | |
INGREDIENTS
| 1/2 | lb | Red Belgian endive,ends trimmed |
| 6 | oz | Chevre fromage blanc OR |
| 6 | oz | Whipped cream cheese |
| 3 | tb | Chopped salted pistachios |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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