Macadamia 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's been smoothed with olive oil until it's perfectly spreadable. Thin apple slices add a juicy sweetness that plays beautifully against the slight bitterness of the endive, while roughly chopped dry-roasted walnuts bring a satisfying crunch to every bite. A drizzle of raw honey and olive oil ties everything together with a touch of richness, and a scatter of fresh thyme leaves finishes the whole platter with an herby, aromatic lift. The whole assembly comes together without any cooking, which means less time in the kitchen and more time enjoying the company. For anyone navigating nut allergies or restrictions around specific tree nuts, it's worth knowing that walnuts are the only nut in this recipe — no macadamias, no almond flour, no mixed-nut surprises hiding in the ingredient list. Serve these straight from the platter the moment they're assembled and watch them disappear.
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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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