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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are wonderful appetizers for your summer parties. We love them all year round! I use my own Laurel's Mango Chutney, but bottled will work as long as you chop the larger pieces up. Ingredients:
1/4 cup pecans |
3/4 cup mango chutney |
4 ounces cream cheese, softened |
18 leaves belgian endive, chilled |
Directions:
1. Preheat oven to 325°F.
2. Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
3. Combine chutney, pecans and cream cheese and refrigerate.
4. No more than 2 hours before serving, fill endive cups.
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