Seed Oil Free Endive Cups with Goat Cheese and Walnuts
These elegant little bites prove that appetizers can be both effortlessly beautiful and genuinely wholesome. Each crisp endive leaf acts as a natural vessel, cradling creamy goat cheese whipped with lemon juice and extra-virgin olive oil until it's silky and bright. Thin apple slices add a juicy sweetness that plays perfectly against the slightly bitter endive, while roughly chopped dry-roasted walnuts bring a satisfying crunch to every bite. A drizzle of raw honey and good olive oil ties everything together with a finish that feels almost restaurant-worthy. The fat sources here are exactly what they should be — quality olive oil and whole walnuts — with no refined seed oils hiding anywhere in the ingredient list. Fresh thyme scattered over the top is optional, but it adds an herby lift that makes the whole platter look and smell incredible. Assemble these right before serving and they'll disappear fast.
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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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