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Endive leaves with blue cheese mousse, caramelized pecans and drizzled with honey.
In a medium mixing bowl blend cream cheese and blue cheese together until smooth. Add cream and blend until incorporated. Taste and add salt and pepper as needed.
Place mousse in a piping bag with a plain tip or ziplock with the corner snipped off, and pipe a quarter sized dollop onto the thick end of each endive leaf.
Place a pecan or walnut half on top of mousse and drizzle each with honey.
Arrange on a platter and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!