Description
Endive leaves with blue cheese mousse, caramelized pecans and drizzled with honey.
Ingredients
- 2 ounces, weight Cream Cheese, Softened
- 3 ounces, weight Blue Cheese, Softened
- 1 ounce, fluid Heavy Cream
- 1 pinch Salt And Pepper
- 30 leaves Endive, Rinsed And Dried
- 30 pieces Half Pecan Pieces
- 3 Tablespoons To 4 Tablespoons Honey
Preparation
In a medium mixing bowl blend cream cheese and blue cheese together until smooth. Add cream and blend until incorporated. Taste and add salt and pepper as needed.
Place mousse in a piping bag with a plain tip or ziplock with the corner snipped off, and pipe a quarter sized dollop onto the thick end of each endive leaf.
Place a pecan or walnut half on top of mousse and drizzle each with honey.
Arrange on a platter and serve.
