Makes about 24
This yummy appetizer tastes like dessert and looks especially appealing on a tray when the leaves are arranged to resemble a flower.
Gluten Free
1 (8-ounce) can crushed pineapple, well drained and blotted
8 ounces vegan cream cheese, softened
1/3 cup macadamia butter
2 heads Belgian endive
1/2 cup coarsely ground toasted macadamia nuts
Curly endive (chicory)
In a medium-size bowl, combine the pineapple, cream cheese, and macadamia butter. Blend well and set aside.
Trim the stem end off the endive and separate the individual leaves.
Use a pastry bag, a zip-top bag, or a spoon to distribute about 2 teaspoons of the filling mixture into the bottom of each leaf. Sprinkle the filling with the ground macadamias.
Arrange the filled leaves on a round plate to resemble flower petals, with some curly endive leaves placed in the center of the plate for garnish.