Carefully separate 24 endive leaves. Set aside. Beat goat cheese and half and half together until smooth. Stir in garlic, sundried tomatoes and basil. Season to taste with salt and pepper. Using pastry bag, pipe cheese mixture onto each endive leaf. Garnish with remaining pine nuts. Makes 24 appetizers. Each serving contains about: 59 calories; 62 mg sodium; 5 mg cholesterol; 4 grams fat; 3 grams carbohydrates; 3 grams protein; 0.6 gram fiber. app 130