MSG 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 blue cheese, sweet diced pear, and toasty walnuts — a combination that hits every note at once. The honey drizzle ties everything together with just enough sweetness to balance the bold, tangy cheese, while a squeeze of fresh lemon keeps the pear bright and fresh. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden additives or flavor enhancers that can sneak into packaged snacks and dressings. Toasting the walnuts in a dry skillet is a small step that makes a big difference, coaxing out a deep, nutty aroma that elevates the whole bite. A scatter of fresh chives on top adds a gentle oniony finish and a pop of color that makes the platter look genuinely impressive. These come together quickly and serve beautifully at room temperature, making them an effortless choice for entertaining or a sophisticated starter any night of the week.
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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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