2 oz. goat cheese
4 T. whole berry cranberry sauce (or relish)
12 Belgian Endive leaves
2 thin slices smoked turkey, sliced into 12 strips
1 T. chopped fresh thyme, divided
1/4 c. toasted walnuts
3 slices bacon, cooked, crumbled
salt and pepper
In a small bowl, mix together goat cheese, cranberry sauce and 2 tsp. thyme.
Spread Endive leaves evenly with mixture, then top each with a twist of turkey and equal amounts of walnuts and crumbled bacon. Season with salt and pepper and garnish with remaining thyme.