Brazil Nut Free Gluten Free Blue Cheese Walnut Endive Boats
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 filling of bold, creamy blue cheese, sweet diced pear, and freshly toasted walnuts — a combination that hits every note at once. Toasting the walnuts in a dry skillet for just a few minutes deepens their flavor dramatically, and that warm, nutty crunch against the cool pear and tangy cheese is genuinely hard to beat. A drizzle of honey ties everything together with a touch of floral sweetness, while a squeeze of lemon keeps the pear bright and fresh. The whole assembly comes together without any baking or complicated technique, making it as stress-free as it is impressive. For anyone navigating tree nut concerns at a gathering, it's worth knowing this recipe sticks strictly to walnuts with no brazil nuts anywhere in the ingredient list — so you can serve with confidence. Finish with a scatter of fresh chives and bring these straight to the table while the endive still has its satisfying snap.
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Learn more →Ingredients
6 servings
- 3 heads belgian endive (about 18 leaves total)
- ¾ cup walnut halves
- 4 oz blue cheese, crumbled
- 1 ripe pear, cored and finely diced
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper, freshly ground
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
- 2
In a small bowl, toss the diced pear with the lemon juice to prevent browning.
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