Sesame Free Gluten Free Blue Cheese Walnut Endive Boats
Crisp Belgian endive leaves make the perfect natural vessel for a filling that's equal parts creamy, sweet, and savory. Toasted walnuts bring a deep, nutty warmth that pairs beautifully with the bold punch of crumbled blue cheese, while fresh pear and a squeeze of lemon keep everything bright and balanced. A drizzle of honey ties it all together, softening the bitterness of the endive and the sharpness of the cheese in the best possible way. These little boats come together quickly and look stunning on a platter, making them ideal for entertaining or a light appetizer any night of the week. Every ingredient here is naturally free from sesame, so there's no need to scrutinize labels or swap anything out — just straightforward, delicious food. Finish with a scatter of fresh chives for a pop of color and a mild oniony note that rounds out the whole bite.
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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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