Barley Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites prove that an impressive appetizer doesn't need to be complicated. Each crisp endive leaf acts as a natural cup, cradling creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts in one perfectly balanced mouthful. The lemon juice keeps the pear looking fresh and bright, while a final drizzle of honey ties everything together with just the right touch of sweetness. Every ingredient here is naturally free of grains and gluten-containing cereals, so there's no need to swap anything out or second-guess a label. The candied walnuts are the real showstopper — just a few minutes in a skillet with butter and maple syrup transforms them into glossy, salty-sweet clusters that elevate the whole platter. A scatter of fresh thyme and a crack of black pepper at the end add an herby, aromatic finish that makes these feel genuinely restaurant-worthy. Whether you're hosting a dinner party or just want a stunning snack, this is the kind of recipe that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the boats
- 2 heads belgian endive
- 4 oz goat cheese, softened
- 1 ripe pear, cored and thinly sliced
- 1 tbsp fresh lemon juice
For the candied walnuts
- ½ cup walnut halves
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- ⅛ tsp fine salt
For serving
- 1 tbsp honey
- 1 tsp fresh thyme leaves (optional)
- freshly ground black pepper, to taste
Instructions
- 1
Melt the butter in a small skillet over medium heat. Add the walnut halves and maple syrup, stirring to coat, and cook for 3–4 minutes, watching closely, until the syrup thickens and the walnuts are glossy and lightly toasted. Sprinkle with the fine salt, transfer to a piece of parchment paper, and spread into a single layer to cool completely, about 5 minutes.
- 2
Separate the endive leaves and select the 16–18 largest, most cup-shaped leaves for the boats. Arrange them in a single layer on a serving platter.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!