Stuffed Endives

This appetizer looks pretty, is easy to make, and can be prepared in advance.  I also like it because it's good finger food and has a great flavor.

36 appetizers

8 ounces goat cheese

1/2 cup diced Kalamata olives

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil, chopped

1 clove garlic, minced

1/4 teaspoon red pepper flakes

3 heads Belgian Endive

2 tablespoons toasted pine nuts, for garnish

Combine first six ingredients mix well.  Trim ends of endive and separate heads into spears.  Place cheese mixture onto endive spears.  Serve immediately or cover and chill up to 2 hours.  Garnish with pine nuts.