Nutrition per serving may change if servings are adjusted.
1 (8 ounce) package fat-free cream cheese
½ cup Roquefort cheese or blue cheese, crumbled
¼ cup finely chopped green onions or chives
2 slices bacon, crisp-cooked, drained, and crumbled
2 tablespoons hazelnuts or walnuts, toasted and finely chopped (see Tip)
36 Belgian endive leaves (about 3 heads)
In a medium bowl, combine cream cheese, Roquefort cheese, green onions, bacon, and nuts.
Spoon 2 teaspoons of the cheese mixture into the cup of each Belgian endive leaf.
Tip: To toast hazelnuts: Preheat oven to 350°F. Spread hazelnuts in a single layer in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn. Cool slightly. Place the nuts on a clean kitchen towel; fold towel over top and rub vigorously to remove the skins.
To make ahead: Cream cheese mixture may be prepared and chilled up to 4 hours before serving.