Brazil Nut Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are proof that appetizers don't need to be complicated to feel genuinely impressive. Crisp Belgian endive leaves act as natural cups, cradling a creamy, lemony goat cheese filling that comes together in minutes with just a quick stir. Thin apple slices add a sweet, juicy crunch on top, while roughly chopped dry-roasted walnuts bring a toasty, earthy depth that ties everything together beautifully. A drizzle of raw honey and good olive oil finishes each cup with a glossy, sweet-savory gloss that makes them almost too pretty to eat. Fresh thyme scattered over the top is optional, but it adds a subtle herbal note that really elevates the whole platter. Every ingredient here is straightforward and naturally free from brazil nuts, so there's no need to scrutinize labels or worry about hidden nut blends sneaking into your spread. Serve them immediately after assembling and watch them disappear before you even make it around the room.
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Learn more →Ingredients
4 servings
- 2 heads belgian endive (about 10–12 oz total)
- 4 oz fresh goat cheese, at room temperature
For the filling
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the topping
- ½ cup dry-roasted walnuts, roughly chopped
- 1 small apple, cored and thinly sliced
- 2 tsp raw honey
- 1–2 tbsp extra-virgin olive oil, for drizzling
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Trim the base of each endive head and separate the leaves, selecting the 12 largest, most cup-shaped leaves. Rinse and pat dry, then arrange them in a single layer on a serving platter.
- 2
In a small bowl, combine the goat cheese, 1 tbsp extra-virgin olive oil, lemon juice, salt, and pepper. Stir until smooth and spreadable.
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