Hazelnut Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Crisp Belgian endive leaves act as natural cups, cradling a creamy, lemony goat cheese filling that's brightened with fresh lemon juice and a drizzle of good olive oil. Thin apple slices add a juicy sweetness that plays beautifully against the slight bitterness of the endive, while roughly chopped dry-roasted walnuts bring the crunch and richness that make each bite feel complete. A finishing drizzle of raw honey ties everything together with just enough sweetness to make this feel special without tipping into dessert territory. For anyone navigating tree nut concerns specifically around hazelnuts, this recipe is a clean and confident choice — walnuts are the only nut in play, and every other ingredient is straightforward and easy to verify. Fresh thyme scattered over the top is optional, but it adds a lovely herbal note that makes the whole platter look and smell like something from a proper dinner party. No cooking required, no complicated steps — just assemble, drizzle, and serve.
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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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