Stuffed Endive Cups - cooking recipe

Ingredients

1/4 cup pecans
3/4 cup mango chutney
4 ounces cream cheese, softened
18 leaves Belgian endive, chilled

Preparation

Preheat oven to 325\u00b0F.
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.