Rye Free Endive Cups with Goat Cheese and Walnuts

Total time15 min

Prep time15 min

Cook time0 min

Rye 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 announce them. Crisp Belgian endive leaves act as natural cups, cradling a creamy whipped goat cheese seasoned with lemon juice, olive oil, salt, and pepper — no crackers or bread required, which makes them a genuinely easy fit for anyone avoiding grain-based carriers. Thin apple slices add a juicy sweetness that plays beautifully against the tangy cheese, while roughly chopped dry-roasted walnuts bring crunch and a nutty depth to every bite. A final drizzle of raw honey and olive oil ties everything together with a glossy, slightly floral finish. Fresh thyme scattered over the top is optional, but it adds an herby lift that makes the whole platter look and taste like something from a wine bar. Assembly is straightforward and requires no cooking at all — just layer, drizzle, and serve immediately for the best texture and flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 heads belgian endive (about 10–12 oz total)
4 oz fresh goat cheese, at room temperature
O Organics Organic Fresh Goat Cheese - 4 Oz H-E-B Traditional Fresh Goat Cheese Roth Chvre Plain Fresh Goat Cheese Log 8 oz Roth Chvre Plain Crumbled Fresh Goat Cheese 4oz Wegmans Fresh Goat Cheese Mild, FAMILY PACK
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!