Stuffed Endive Cups

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
3. 3
   Combine chutney, pecans and cream cheese and refrigerate.
4. 4
   No more than 2 hours before serving, fill endive cups.