Ingredients
1/2
cup soft cream cheese with pineapple (from 8 oz tub)
1
tablespoon powdered sugar
2
teaspoons orange-flavored liqueur
1/4
teaspoon grated orange peel
1/4
cup coarsely chopped dried Calimyrna figs
16
small Belgian endive leaves
16
small pieces fresh orange
Preparation
In small bowl, combine cream cheese, powdered sugar, liqueur and orange peel; mix well. Add figs; stir gently to mix.
Spoon mixture into each endive leaf. Top each with piece of orange. Serve immediately, or cover loosely and refrigerate until serving time.
