Ingredients
4 ounces cream cheese, softened2 tablespoons apple jelly1/3 cup crumbled blue cheese1/4 cup dried cranberries, chopped24 leaves Belgian endive1/4 cup chopped pecans, toasted
Preparation
In a large bowl, beat cream cheese and jelly until smooth. Stir in blue cheese and cranberries. Spoon heaping teaspoonfuls onto each endive leaf. Sprinkle with pecans.
