Carrageenan Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites are proof that an appetizer can feel genuinely special without requiring much effort at all. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts in every single bite. The combination of tangy, sweet, and savory hits all the right notes, and a final drizzle of honey ties everything together beautifully. For anyone navigating carrageenan-free eating, store-bought dips and spreads are often the sneaky culprits — but here, every ingredient is straightforward and easy to verify. The goat cheese is softened and used as-is, the walnuts are candied right in your skillet with butter and maple syrup, and the pear gets a quick toss in lemon juice to stay fresh and bright. There's no processed filler, no thickeners, and nothing hidden. Whether you're serving these at a dinner party or just treating yourself to something a little fancy on a weeknight, they come together with minimal fuss and maximum wow factor.
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!