Stuffed Belgian Endive

"A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal."
 
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Ready In:
30mins
Ingredients:
6
Yields:
2 dozen appetizers.
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ingredients

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directions

  • Dice peeled pear into very small chunks.
  • Sauté in butter over high heat until it begins to brown and caramelize.
  • Cool in refrigerator.
  • Mix goat cheese and cream cheese in a mixer or food processor until well blended.
  • Add the cooled pear and mix for a few seconds.
  • Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
  • Place filling into each leaf and top with half of a walnut half.
  • Filling may be made a day ahead of time, but assembly should be done at the last minute.

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