Roquefort in Belgian endive leaves

This elegant appetizer is quick and simple - no cooking, no utensils, easy to enjoy. Perfect for summer evenings outdoors. The cheese mix can be made ahead of time but wait to prepare the endives until just before serving.

• 8 oz Roquefort or other strong blue cheese

• 1/2 cup unsalted butter, room temp

• 1 tbsp Port or Maderia

• 4 Belgian endives

• 2 tbsp chopped walnuts (or other nuts)

• Fresh, flat-leaf parsley

Mix cheese, butter and port in a food processor until smooth. Season with black pepper and/or more port. Set aside.

Wash endives and remove outer leaves. Cut 1/4" from the bottom and carefully remove all the loose leaves.

Pipe the cheese mixture onto the leaves using a medium star nozzle and sprinkle with nuts. Serve immediately. Enjoy!