Stuffed Endive Cups

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.

• Ready In: 25 mins
• Serves: 8-10
• Yields: 18 cups

Ingredients

• 1⁄4 cup pecans
• 3⁄4 cup mango chutney
• 4  ounces cream cheese, softened
• 18  leaves Belgian endive, chilled

Directions

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.