Roquefort in Chicory Leaves

I didn't like it. It felt like eating pure butter! I guess it might be nice if you change several things, such as using less butter, more Roquefort (or other blue cheese, we used Gorgonzola), and especially more port! Also, more endive leaves, or possibly red ones, if you can lay your hands on them. I thought about using two leaves next time (if there is a next time), placing a slightly smaller one into the other. Also, it might help if you really get only a small dollop of cream per leaf, but then you need to find a way to make sure that the whole leaf is eaten with the first bite because you don't want the first bite to be with cream, and then the second and third to be leaf only.

Served as part of a buffet for eight, together with Nectarines with Parma Ham and Ricotta, Papaya Salad, Trout and Cucumber Canapés, Beef Canapés and Aubergine with Sweet Harissa and Mint.