Chop off the end of the endive and separate all the leaves.
Smear a bit of cream cheese on each leaf.
Spoon a bit of red pepper jelly on the cream cheese.
Sprinkle with chopped almonds and serve.
These are great make ahead appetizers. You can assemble them a few hours in advance and either refrigerate or leave out at room temperature. Wait to sprinkle the almonds until last minute though, otherwise they won't be crunchy.
I'm not gonna lie guys. I just totally made up all those ingredient amounts up there. Just use whatever amounts look good to you. One head of Belgian endive has about 10 leaves on it.