|Cream cheese||6 Ounce|
|Double cream||3 Fluid Ounce|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|French mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Walnuts||2 1⁄2 Ounce, finely chopped|
|Hazelnuts||2 1⁄2 Ounce, finely chopped|
|Chicory leaves||20 Large, washed and shaken dry|
In a medium sized mixing bowl, mash the cream cheese with a fork until it is soft and smooth.
Add the cream, cayenne, salt, pepper, mustard and Worcestershire sauce and beat well to blend the ingredients thoroughly.
Stir in the nuts.
Lay the chicory [endive] leaves on a clean, flat surface.
Put about 1 tablespoon of the cheese mixture on the base end of each leaf.
Roll the leaves up and fasten each roll with a cocktail stick.
Arrange the stuffed leaves on a serving platter and place it in the refrigerator to chill for at least 30 minutes before serving.
Serving size: Complete recipe
Calories 2192 Calories from Fat 1694
% Daily Value*
Total Fat 196 g301.6%
Saturated Fat 41.2 g206.2%
Trans Fat 0 g
Cholesterol 187.1 mg62.4%
Sodium 1651.6 mg68.8%
Total Carbohydrates 89 g29.6%
Dietary Fiber 60.1 g240.5%
Sugars 19.4 g
Protein 53 g106.9%
Vitamin A 1421% Vitamin C 491.3%
Calcium 152.9% Iron 97.3%
*Based on a 2000 Calorie diet