Cashew Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Crisp Belgian endive leaves act as natural cups, cradling a creamy, lemony goat cheese mixture that's brightened with olive oil and a squeeze of fresh lemon juice. Thin apple slices add a juicy crunch, while roughly chopped dry-roasted walnuts bring a satisfying, earthy bite to every mouthful. A drizzle of raw honey ties everything together with just enough sweetness to balance the tang of the cheese and the slight bitterness of the endive. Fresh thyme scattered over the top makes the whole platter look like something out of a restaurant kitchen, even though the assembly takes only minutes. There are no cashews or cashew-based ingredients anywhere in this recipe, so it's a genuinely safe and stress-free choice for anyone navigating that particular allergy at a gathering. Serve them immediately for the best texture and watch them vanish.
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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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