Endive Stuffed With Cheese - cooking recipe

Ingredients

5 heads Belgian endive leaves (about 5 heads)
salt
1 lb. Camembert or Brie
1/2 lb. Roquefort or other blue-veined cheese
1/2 c. finely chopped pecans

Preparation

Separate endive leaves, wash and chill in cold water for 10 minutes to crisp them.
Mash cheeses until well blended; fold in pecans.
Dry leaves and fill with mixture.
Decorate with watercress, chopped tomatoes or a pinch of caviar.
Makes 48.