Oats Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are proof that the most impressive appetizers are often the simplest to pull together. Crisp Belgian endive leaves act as natural edible cups, cradling a creamy, lemony goat cheese filling that's smooth, tangy, and just rich enough to feel indulgent. Thin apple slices add a juicy sweetness, while roughly chopped dry-roasted walnuts bring crunch and a toasty depth that ties everything together. A drizzle of raw honey and good olive oil finishes each cup with a glossy, sweet-savory flourish that makes them look almost too pretty to eat. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based fillers — every ingredient is whole and straightforward, so there's nothing hidden to worry about. Fresh thyme scattered over the top is optional but highly recommended if you want that extra herby lift. Arrange them on a platter and they disappear fast, so consider making a double batch.
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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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