3 oz Cream cheese
3 oz Bleu cheese
3 tb Unsalted butter
1/4 c  Whipping cream
2 lg Bunch Belgian endive

paprika

(Makes about 2 dozen appetizers.)

Combine cheeses, butter and 1/4 cup whipping cream in processor or blender
and mix until creamy, adding more cream as necessary.

Separate endive leaves; wash and drain. Spoon cheese mixture into pastry
bag fitted with star tip and pipe into endive leaves. Arrange leaves in
spoke pattern on large platter and sprinkle with paprika. Refrigerate until
ready to serve.