Stuffed Endive Cups

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READY IN: 25mins
SERVES: 8-10
YIELD: 18 cups
UNITS: US

INGREDIENTS

Nutrition
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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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