Endive Cups Filled With Cheese, Mango & Toasted Pecans

This appetizer comes from Fast Appetizers by Hugh Carpenter and Teri Sandison, published in the Minneapolis Star Tribune in 1999.

Endive Cups Filled With Cheese, Mango And Toasted Pecans
1/2 c. pecans
1 sm. ripe mango or 1/2 c. mango chutney
2 tbsp. fresh ginger, finely minced
2 tsp. Asian chile sauce, or hot sauce
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Smoked Salmon Rolls

An appetizer from The Book of Finger Foods by Hilaire Walden and published by the Minneapolis Star Tribune in 1999.

Note: Serve in rolls, or, you could also deconstruct these rolls for a different, new appearance, just spread the cream cheese mixture on a thin slice of cucumber, or rye toast (or both!) and top with smoked salmon and decorate with fresh dill.

Smoked Salmon Rolls
9 oz. smoked salmon, thinly sliced
1 c. cream cheese
2½ – 3 tbsp. fresh chives, finely chopped
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