Rice Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites prove that appetizers don't need grains or starchy fillers to feel satisfying and complete. Crisp Belgian endive leaves do all the heavy lifting here, acting as natural cups that hold a creamy, lemony goat cheese filling with just the right amount of tang. Thin apple slices add a juicy sweetness that plays beautifully against the earthy crunch of dry-roasted walnuts, and a drizzle of raw honey ties everything together without tipping into cloying territory. Fresh thyme scattered over the top gives the whole platter an herby, almost floral finish that makes these look as good as they taste. They come together quickly with no cooking required — just a little assembly — which makes them ideal for entertaining when you'd rather be enjoying the party than hovering over the stove. Every ingredient here is naturally free of rice and rice-derived fillers, so there's no label-reading stress, just genuinely good food.
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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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