Stuffed Endive Cups
"These are wonderful appetizers for your summer parties. We love them all year round! I use my own Recipe #134246, but bottled will work as long as you chop the larger pieces up."
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
18 cups
- Serves:
- 8-10
ingredients
- 1⁄4 cup pecans
- 3⁄4 cup mango chutney
- 4 ounces cream cheese, softened
- 18 leaves Belgian endive, chilled
directions
- Preheat oven to 325°F.
- Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
- Combine chutney, pecans and cream cheese and refrigerate.
- No more than 2 hours before serving, fill endive cups.
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RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
