In a medium bowl, mix the softened cream cheese with lemon zest and parsley until smooth.
Spoon or pipe about a teaspoon of the mixture onto each endive leaf.
Top each with a sprinkle of chopped smoked almonds.
Optional: drizzle lightly with honey for a sweet contrast.
Garnish with extra parsley or almonds if you want extra flair.
Serve immediately or keep chilled until ready to serve.