Hazelnut Free Gluten Free Blue Cheese Walnut Endive Boats
These little endive boats are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Each crisp, slightly bitter leaf cradles a generous crumble of bold blue cheese, sweet diced pear, and toasty walnuts — then gets finished with a drizzle of honey and a crack of black pepper. The contrast of flavors and textures is genuinely stunning: cool and crunchy, creamy and tangy, sweet and savory all in one bite. Toasting the walnuts in a dry skillet for just a few minutes is a small step that makes a big difference, coaxing out a deep, nutty richness that ties everything together. The lemon juice tossed with the pear keeps everything looking fresh and bright, which matters when the presentation is this pretty. Because every ingredient here is naturally gluten-free, there's no swapping or substituting required — just straightforward, elegant cooking. Serve these immediately after assembling and watch them vanish.
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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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