Blue Cheese and Cranberry Stuffed Endive

A festive sounding appetizer from my Hometown Recipes For the Holidays cookbook.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 4  ounces cream cheese, softened
• 2  tablespoons  apple jelly
• 1⁄3 cup blue cheese, crumbled
• 1⁄4 cup dried cranberries
• 2  heads Belgian endive
• 1⁄4 cup pecan pieces, toasted and finely chopped

Directions

1. Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in the blue cheese and cranberries.
2. Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter. Sprinkle evenly with the pecans.