2 cups (500 mL) plain yogurt
3/4 cup (175 mL) diced sweet red peppers
2 tbsp (25 mL) chopped fresh Italian parsley
1 clove garlic, minced
1 pinch each salt and pepper
3 belgian endives
24 pecan halves, toasted
Line sieve with double thickness cheesecloth. Scrape yogurt into sieve; place over bowl. Cover with plastic wrap; refrigerate until reduced to 1 cup (250 mL), about 6 hours. Discard liquid. (Make-ahead: refrigerate for up to 24 hours.)
In large bowl, stir together drained yogurt, red pepper, parsley, garlic, salt and pepper; set aside.
Trim bottom off each endive. Remove 24 of the larger leaves, reserving remaining leaves for another use; wash and pat dry. Spoon 1 tbsp (15 mL) yogurt mixture near bottom of each leaf. Top with pecan half.
Substitution: Substitute 1 cup (250 mL) softened light cream cheese for the drained yogurt and prepared pesto for the parsley.