Stuffed Endive Cups

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READY IN: 25mins
Recipe by Chef PotPie

These are wonderful appetizers for your summer parties. We love them all year round! I use my own Laurel's Mango Chutney, but bottled will work as long as you chop the larger pieces up.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
  3. Combine chutney, pecans and cream cheese and refrigerate.
  4. No more than 2 hours before serving, fill endive cups.

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