Pork Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites are proof that an impressive appetizer doesn't have to take all day. Crisp Belgian endive leaves act as natural edible cups, cradling a creamy, lemony goat cheese filling that's bright and just tangy enough to balance the sweetness of thinly sliced apple and a drizzle of raw honey. Toasted walnuts add a satisfying crunch to every bite, and a scatter of fresh thyme ties the whole thing together with an herby, aromatic finish. The entire assembly comes together without any cooking — just a bit of mixing, layering, and arranging on a platter. Because every ingredient here is straightforwardly plant- or dairy-based, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your spread. These cups are the kind of thing guests reach for first and ask about second, making them a reliable go-to whenever you need something that looks far more effortful than it actually is.
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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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