Thursday, May 11, 2006

Endive Boats

For lack of a better term, here is my version of those little endive appetizers that have been so trendy over the past few years.

Endive Boats:
(makes as many as you want)
Several whole endives, end chopped off, leaves separated, rinsed and dried
Crumbled blue cheese
Spiced or candied pecans (see recipe below)
Salt and pepper to taste

Fill the base of each leaf with a small clump of blue cheese crumbles. Top with a whole or chopped pecan (depends on size of leaf and how much blue cheese you used). Serve in a decorate manner on a serving platter.

Spicy/Sweet Pecans:
Whole pecans
Butter (melted)
Chili powder
Cayenne pepper
Brown sugar

Toss pecans with melted butter, sugar and spices. Spread onto a baking sheet, bake at 350 until caramelized and browning. Serve immediately or let cool and store in an airtight container.

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