Gorgonzola cheese with honey on endive leaves

Ingredients:

• 2 tablespoons pine nuts
• 120 gr. Gorgonzola cheese
• 1 tbsp. heavy cream
• 20 medium endive leaves
• 1 - 2 tablespoons of honey
• 2 tablespoons pomegranate seeds
• 20 small mint leaves

Preparation:

1. Preheat oven to 180°C (350°F), spread the pine nuts on a baking sheet, and toast until lightly golden brown, 6 to 10 minutes. (Monitor the baking process as the nuts may burn.) Remove from the oven and let cool completely.
2. In a small bowl, use a fork or whisk to combine the Gorgonzola cheese and cream until smooth. Place a teaspoon of the cheese mixture on each endive leaf half, then drizzle with a little honey. Sprinkle with toasted pine nuts and pomegranate seeds and garnish with mint leaves.