- 6 oz. cream cheese
- 1/3 cup heavy cream
- cayenne
- salt
- cracked pepper
- 1 tsp dijon
- 1 tsp worcestershire sauce
- 1/2 cup walnuts, chopped
- 20 belgian endive leaves
- Mash the cream cheese with a fork. Add the cream and stir well. Add the dijon and worcestershire sauce.
- Season with the salt, cayenne, cracked pepper.
- Mix in the walnuts.
- Put a dollop of the mixture on each leaf. Chill. Serve.