In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Venetian Resort Hotel Casino