- 3 Tbsp fat-free cream cheese
- 1 oz gorgonzola cheese, about 1/4 cup
- 1/4 pound(s) endive, Belgian (about 24 Small leaves)
- 3 item(s) dried fig(s), stems trimmed and cut into 8 pieces each
Blend together cream cheese and gorgonzola cheese.
Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig. (If you're a handy baker, pipe the cheese mixture onto the endives through a pastry bag, for a bit more decorative flare.) Yields 3 topped endives per serving.