Gorgonzola Endive Spears with Candied Almonds & Honey

In a bowl, combine the softened cream cheese, crumbled Gorgonzola, chives and pepper, using a fork to gently mix until combined.

To separate the leaves from the endive, cut 1/2-inch from the stem-end of the endive and remove the outer leaves. Continue until you cannot pull off any more leaves. Repeat for each endive, discarding the smallest leaves and the core.

Place a spoonful of Gorgonzola filling into the bottom half of each endive spear. Place on serving platter, sprinkle with candied almond pieces, drizzle generously with honey. If desired you can garnish with two 1-inch pieces of chives placing them in a cross pattern on top. Repeat until all of the endive spears and filling are used.

Serve immediately, or cover and place in the fridge for a couple of hours before serving.