ENDIVE WITH CHEESE

            4 ounces mascarpone cheese
            ½ teaspoon Dijon mustard
            ¼ teaspoon Worcestershire sauce
            Pinch white pepper
            1 Belgian endive, washed and separated into leaves
            1 tablespoon chopped Italian parsley

Yields 12 to 15 pieces.

Mix together the first four ingredients;  spread the mixture on individual endive leaves and sprinkle with parsley.