Ingredients

36 whole candied pecans
2 each belgian endive
2 each fresh pears
½ lb. Gorgonzola Cheese cut in thin slices
2 Tbsp. prepared Coulis Mix (Kiwi)
1 lb. plain hummus

Instructions

Printer-Friendly PDF(yields 36 pieces)

Wash the pears and peel skin off. Cut into ¼” thick slices and sear in nonstick sauté pan on both sides. Cool & reserve pear slices. Trim the root end of the endive and pull off each leaf section. If they are very long they can be cut in half. Pipe a small dollop of hummus on each endive leaf. Top with a slice of Gorgonzola cheese. Place a small amount of prepared Coulis Mix on the Gorgonzola. Top with a seared pear slice and 1 whole candied pecan. Refrigerate until served.