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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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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