Gorgonzola, Pecans, Apricots, and Honey in Endive

After a weekend that included watching No Thank You Boy play a football game during Tropical Storm Hannah and two softball games played by My Oldest and My Middle One, a relaxing dinner at home was on tap for us. I ran home between softball games today to get dinner going and make a quick appetizer. Gorgonzola, Pecans, Apricots, and Honey in Endive is both sweet and savory; two components that I particularly enjoy.

With all the ingredients on hand, this appetizer goes together in a few minutes. Stave off that pre-dinner hunger with this tasty tidbit.

Gorgonzola, Pecans, Apricots, and Honey in Endive

1 head of endive, separated into leaves
2 tablespoons Gorgonzola, crumbled
2 tablespoons pecans, chopped
2 dried apricots, diced
honey

Arrange the endive leaves on a plate. Divide the Gorgonzola, pecans, and apricots among the leaves. Place the ingredients on the bottom quarter of each leaf. Drizzle each leaf with honey. Can be refrigerated up to 6 hours before serving.