Here’s another recipe I found online – in this case an Instagram post by @poesiadefogon – that I first made according to the instructions (other than swapping pecans for marcona almonds) but since then I have made it several times with various changes. The first recipe (pic above served with garlic toast) is the original and the second “quick version” is shown below. Main difference is for the quick version I used garlic and onion powder (not garlic and onion salt – very important), added black pepper and some ground guidillas for heat, and served it on different toasts with different tinned fish toppings (mackerel or tuna) along with some sliced piquillo peppers. Really to turn it into more of a light meal than an aperitif snack. Also, I don’t usually have fresh chives and gherkins on hand.

But I mean, as a base, cream cheese with chopped toasted almonds lends itself to almost unlimited number of variations on a super tasty theme. Could even be a dip? I noticed in the video the cream cheese he used looked more liquid than actual cream cheese. Anyhow, try it out and let me know what you think.

Ingredients and instructions below…

INGREDIENTS:

• 2 endives
• 1 tin of anchovies (about 10)🔸For the filling
• 200g cream cheese
• 2 tablespoons of chopped black olives
• 1 tablespoon of chopped gherkin
• 2 tablespoons chopped chives
• 2-3 tablespoons chopped toasted pecans (or almonds)
• 1/2  lemon,  juiced
  OR
• 200 gr cream cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp ground chilli pepper (optional)
• 3 tablespoons chopped toasted almonds
• 1/2 lemon, juiced

INSTRUCTIONS:

The instructions are basically the same for both versions, which is just to mix everything up in a bowl.