Fancy Schmancy Stuffed Endive Leaves
This is a delicious, refreshing hors d'oeuvre that's a cinch to make.
4 – 5 heads Belgium or French endive (the small, cone-shaped lettuce)
8 ounces softened cream cheese
About 1/3 cup heavy or light cream
1 teaspoon dried oregano leaves
Salt and pepper to taste
About 2/3 cup pine nuts
Cut off the bottoms of the endive and carefully separate leaves. Rinse them off in cold water and pat dry with paper towels. In a small bowl, mash cream cheese and with enough cream to make it soft but not runny. Stir in oregano leaves and a dash of salt and pepper. Spoon a nice dab of the cream cheese mixture in each endive leaf. Top with a sprinkling of pine nuts that you've sautéed in a little butter until golden. Refrigerate until ready to dazzle the crowd. Makes about 30.