Endive with Blue Cheese Mousse and Caramelized Pecans

1. 1

   In a medium mixing bowl blend cream cheese and blue cheese together until smooth.

2. 2

   Add cream and blend until incorporated.

3. 3

   Taste and add salt and pepper as needed.

4. 4

   Place mousse in a piping bag with a plain tip or ziplock with the corner snipped off, and pipe a quarter sized dollop onto the thick end of each endive leaf.

5. 5

   Place a pecan or walnut half on top of mousse and drizzle each with honey.

6. 6

   Arrange on a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.