Ingredients
- 1/4 cup pecans
- 3/4 cup mango chutney
- 4 ounces cream cheese, softened
- 18 leaves belgian endive, chilled
Recipe
- 1 preheat oven to 325°f.
- 2 place pecans on baking sheet and toast until golden brown, about 15 minutes. cool and coarsely chop.
- 3 combine chutney, pecans and cream cheese and refrigerate.
- 4 no more than 2 hours before serving, fill endive cups.
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