1 to 2 whole endives
3 oz. cream cheese
1 oz. gorgonzola cheese
salt & pepper
chives or diced red pepper, garnish
1 plastic piping bag


Take cream and gorgonzola cheeses to room temperature.
In mixing bowl mix with an electric mixer.
If needed salt and pepper to taste.
Cut the root end off of the endive.
Put the cheese mixture into the plastic piping bag and cut a quarter inch of the bottom of the bag.
Lay endive on cutting board and pipe cheese onto endive spear.
Eat as is or and top with garnish.
Makes 20-25 pieces.