Blend all ingredients together in food processor until smooth.
Pile pate in the middle of a large platter.
Thoroughly dry Belgian endive. Separate large and small leaves. Push the large leaves into the pate in a circle around the outside edge of the pate. Push smaller leaves into pate to create another slightly smaller circle. Create a third outer circle. Place 3 or 5 of the tiniest leaves in the middle of the pate to look like the center of a flower.
Cover with plastic wrap until ready to serve. Leave at room temperature for 30 minutes before serving.
Notes
For a quick and casual presentation pack the pate into a serving dish, serve with crackers and/or raw vegetables.