Blue Cheese And Cranberry Stuffed Endive - cooking recipe

Ingredients

4 ounces cream cheese, softened
2 tablespoons apple jelly
1/3 cup blue cheese, crumbled
1/4 cup dried cranberries
2 heads Belgian endive
1/4 cup pecan pieces, toasted and finely chopped

Preparation

Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in the blue cheese and cranberries.
Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter. Sprinkle evenly with the pecans.