A lovely & light holiday appetizer

 

 

 

 

Stuffed Endive

2 Heads Endive, washed and separated

6 oz goat cheese

6 oz Neufchatel cream cheese

3 Tbs chopped fresh herbs (rosemary, chives, flat Italian parsley)

3 Tbs Pomegranate seeds

4 Tbs Chopped toasted nuts (choose walnuts for heart health)

Honey

Pre-heat oven to 375° F. Spread nuts in single layer on cookie sheet and toast until crunchy (about 15 minutes) shaking occasionally. Set aside to cool. Mix cheeses and herbs together. Spoon cheese mixture onto endive leaves and garnish with pomegranate seeds and chopped nuts. Drizzle with honey. Enjoy!