Here's an endive recipe that is as easy to make as it is to eat, Endive Boats.
A delicious chive-pimiento-pepper-cream cheese filling stows away
on perfectly sized endive leaves for a terrific Belgian endive
2 heads Belgian endive leaves
2 cups cream cheese
4 green onions, finely chopped
1 tablespoon chopped chives, plus garnish
1 cup chopped pimento-stuffed olives
1 small red bell pepper, finely chopped
1 tablespoon pepper sauce (Tabasco or better)
In a medium bowl, beat the cream cheese. Stir in the onions, chives, olives and pepper sauce. Mix well.
Arrange the endive leaves on a tray. Spoon the mixture onto the
endive leaves and, if you like, sprinkle a few chives over the top for
garnish. Cover and chill for an hour before serving.