Celery Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are proof that appetizers don't need to be complicated to feel seriously impressive. Crisp endive leaves act as natural edible cups, cradling a creamy, lemon-brightened goat cheese filling that's smooth, tangy, and just rich enough to feel indulgent. Thin apple slices add a fresh, juicy contrast, while roughly chopped dry-roasted walnuts bring a satisfying crunch to every bite. A drizzle of raw honey and good olive oil ties everything together with a sweet, fruity finish that makes the whole platter disappear fast. The assembly is straightforward — no cooking required beyond mixing the filling — so this is a great option when you want something that looks like you fussed but really didn't. Fresh thyme scattered over the top adds a subtle herbal note that makes the whole thing feel polished and restaurant-worthy. Whether you're hosting a dinner party or just want a beautiful snack, these cups deliver big flavor with minimal effort.
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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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