Red cheese spears

Ingredients

Quantity		Ingredient
½	pounds	Red Belgian endive,ends trimmed
6	ounces	Chevre fromage blanc OR
6	ounces	Whipped cream cheese
3	tablespoons	Chopped salted pistachios

Directions

Trim base of endive heads to separate large outer leaves (save extras for other uses, such as mixed salads).

In cup of each leaf place about 1 teaspoon cheese; sprinkle cheese with the nuts and arrange leaves on a tray.

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