Ingredients

11 oz goat cheese

1/2 C light sour cream

1/4 C snipped chives

4 small Belgian endives

48 pecan halves, toasted

Preparation

  1. Toast pecans in a 350’ oven for about 8 minutes.
  2. Prepare endive: cut away any tough stems and bruised leaves. Separate the leaves; wash and pat dry with paper towels.
  3. Blend cheese and sour cream, add chives.
  4. Use a teaspoon of mixture to stuff each spear.
  5. Arrange spears on a serving dish.
  6. Press a pecan on each. Yield: 48 spears

If not serving immediately, cover with plastic wrap and refrigerate.