These little bite-sized treats have the perfect balance of bitter and sweet. They are crisp and refreshing, and great for early spring and summer parties.
Heat the oven to 325 degrees.
Melt the 2 tbsp of butter in a microwave safe container until melted, about 15 to 20 seconds. Place the pecans in a medium bowl, and pour the melted butter over the pecans. Mix with a silicone spatula to evenly coat the pecans in butter. Once coated, sprinkle the 1 tbsp of Truvia/sugar over the pecans.
Place the pecans on a parchment-lined sheet pan. Roast in the oven until fragrant and slightly browned, about 12 - 15 minutes. Remove from oven, and set aside to cool.
In a small food processor, blend the blue cheese, cream cheese and heavy cream until smooth and well blended. Use a spatula to push mix down toward the blades if necessary. Make sure to get the cheese as smooth as possible, so you don't run into big chunks when you get to the piping step.
Once blended, spoon the mixture into a piping bag fitted with a star tip. If you don't have a piping bag and tips, you can use a Ziploc bag with a small hole snipped in one corner. Set the filled bag aside while you prepare the endives.
Cut the butts of the Belgian endives. Pull off any outer leaves that are cracked or damaged and discard along with the butts. Select non-blemished similar-sized leaves to use. Place the leaves in a single layer on a plate or cutting board for filling.
Pipe a small round of blue cheese/cream cheese mixture on to the white inner part of the endive leaf (the part that was closest to the butt/connection point). Then place one blackberry per leaf above the piped cheese mixture.
Next, dump your cooled pecans in a Ziploc bag, wrap it in a towel, and use a blunt object to crush the pecans (like a rolling pin). You can also pulse them in a food processor, but be sure not to over-chop them. The pieces should be large enough to show texture on the endive. Sprinkle the chopped, sweetened pecans above the blackberries in the endive leaves.
Transfer the filled endives to a dish for plating (if not already done) and serve.
Estimated Nutrition per Endive:
Calories: 50; Total Fat: 4 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 6 mg; Total Carbohydrates: 1 g; Fiber: 0.5 g; Sugar: 0.5 g; NET CARBS: 0.5 g; Protein: 1 g