16 to 20 lg. Belgian Endive Leaves
1 lg. pear, peeled, cored and coarsely chopped
4 oz. cream cheese, cut in cubes
1 c. crumbled Bleu cheese

Separate endive leaves, wash and pat dry. In food processor, combine pear and cream cheese until smooth. Reserve 2 tablespoons of Bleu cheese and stir in rest.

Cover; chill for 1 hour. Spoon into leaves. Sprinkle with 2 tablespoons of Bleu cheese on top. 16 to 20 appetizers.