Endive Cups Filled with Cheese, Mango, and Toasted Pecans
Appetizer
Ingredients
1/4 cup pecans
1/2 small ripe mango or 1/4 cup store-bought mango chutney
1 tablespoon minced ginger
1 teaspoon Asian chile sauce or hot sauce (optional)
4 ounces cream cheese at room temperature
18 huge leaves Belgian endive (about 4 huge heads) chilled
Description
Belgian endive cups are a perfect appetizer container to hold cheese because their slight bitterness is nicely offset by the richness of the filling.
Directions
Preheat the oven to 325°. Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Then cool to room temperature and coarsely chop.
If using fresh mangos, peel the mango, cut the flesh away from the seed, and coarsely chop the flesh in a bowl.
Combine the nuts, mango, ginger, chile sauce, and cheese. Using your hands, mix evenly.
Refrigerate. The recipe can be completed to this point 8 hours before serving.
No more than 2 hours before serving, fill the endive cups. Place the filled endive cups on a serving plate and serve.