Guava on Endive with Goat Cheese and Pine Nuts

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Cut the endive leaves off the head and keep them whole.

If you like, toast the pine nuts in a toaster oven or a small pan for a minute or two until the aroma is enhanced.

Scoop out the fruit from the guavas and reserve one half-piece to use as a garnish. Mash it up.

Crumble the goat cheese.

On a big plate arrange the endive leaves in a fan pattern putting half a guava in the middle as a garnish. Put a 1/4 teaspoon of guava in each leaf. Then, sprinkle on the goat cheese and pine nuts.

Serves 4.