Good Monday Morning Readers. I have some great recipes for you all this week. Could be appetizers or a light meal. Either way, they are wonderful. Starting with Honey-Nut Endive Appetizers: 1/3 cup crumbled goat cheese, 1/3 cup crumbled Gorgonzola cheese, 1/3 cup pine nuts, 1/3 cup walnuts, 1/3 cup golden raisins, 4 bacon strips,cooked & crumbled, 2 heads belgian endive separated into leaves, 1/3 cup honey. In bowl combine first six ingredients, spoon into endive leaves. Drizzle with honey. These are fabulous! This is the exact recipe, but I omitted the pine nuts. Too expensive and to me not needed. The walnuts work fine alone. I also use the already cooked bacon or soft bacon bits. Belgian Endive can sometimes be hard to find and expensive. Use something else that looks good, and can be separated into leaves. Romaine Hearts worked well for me. The drizzle of honey just before serving is a must. This recipe is from:Taste of Home Summer Appetizers. August 2011. This was a light meal for us one weekend night. I also made to go along side,another appetizer. Blue Cheese Crisps. The Gorgonzola Cheese in the Honey-Nut Endive apps went well with the blue cheese in this little crisps. And they both have walnuts, so they really compliment each other. Blue Cheese Crisps: 1/2 cup butter softened, 4 ounce crumbled blue cheese, 1/2 cup walnuts, 1 baguette or french bread cut into 32 slices. Preheat oven 350. Mix together butter and blue cheese.Add nuts. Place bread rounds in a single layer on foil lined cookie sheet. Bake for 3-5 minutes until lightly golden. Flip rounds over, add cheese mixture, bake 5 minutes more. This recipe is from:The Best of Mr.Food.(“OOH IT’S SO GOOD!!”) Enjoy the Appetizers. Hope to include more this week, so stay tuned.