ENDIVE WITH GORGONZOLA AND WALNUTS

1/2 pound gorgonzola or blue cheese
1/2 pound cream cheese
1 teaspoon Worcestershire sauce
64 walnut pieces
7 or 8 endives
Paprika (optional)

In a food processor or blender, combine the gorgonzola, cream cheese and Worcestershire sauce, and process until smooth. (May be prepared up to 2 days ahead of time.)

TO SERVE:
Separate the endive leaves; wash and dry them.

On each endive leaf, pipe or spoon about half a tablespoonful of the cheese mixture. Place a piece of walnut on top. Sprinkle with paprika for color, if desired.

Makes about 64 pieces
Source: The Art of the Cocktail Party by Leslie Brenner