- 1/3 cup crumbled goat cheese
- 1/3 cup crumbled Gorgonzola cheese
- 1/3 cup pine nuts
- 1/3 cup chopped walnuts
- 1/3 cup golden raisins
- 4 bacon strips, cooked and crumbled
- 2 heads Belgian endive, separated into leaves
- 1/3 cup honey
- In a small bowl, combine the first six ingredients. Spoon into endive leaves. Drizzle honey over cheese mixture. Serve immediately. Yield: 1 dozen.
Originally published as Honey-Nut Endive Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p9
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