Stuffed Belgian endive makes great finger food.
  Purchasing
When exposed to light, Belgian endive becomes bitter. Betty suggests wrapping it in paper towels to prevent it from becoming bitter. Look for endive that is crisp-looking, not wilted and brown. Purchase it the day of the party or up to a day before.

Variation
If Belgian endive is not available, spoon chicken mixture onto red or yellow bell pepper wedges or cucumbers, halved lengthwise, seeded and cut into thirds.
 
 

1 pint deli chicken salad spread (2 cups)
1/2 cup dried cherries, cut in half
4 heads green or red Belgian endive (32
   leaves)
1/3 cup chopped ripe olives
Chopped fresh parsley

 

PREP: 20 min
Makes 32 appetizers

1. Mix chicken salad spread and cherries. Spoon about 1 tablespoon chicken mixture on center of each endive leaf.

2. Top with olives; sprinkle with parsley. Serve immediately.

 
  1 Appetizer: Calories 35 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 5mg; Sodium 40mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 2g
%Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Diet Exchanges: 1/2 Vegetable, 1/2 Fat