- 2 Belgian endives, leaves separated (smallest leaves reserved for another use)
- 2 ounces goat cheese, room temperature
- 4 fresh figs, each sliced into 4 wedges
- 1/2 cup Blue Diamond Honey Roasted Almonds
- 2 tablespoons honey
- Lay out the endive leaves on a platter. Use a small spoon to scoop about 1/2 teaspoon of goat cheese into each leaf.
- Top each with a fig wedge, sprinkle with Blue Diamond Honey Roasted Almonds, drizzle with honey and serve.
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