Chestnut Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese, juicy pear slices, and maple-glazed walnuts for a combination that hits sweet, tangy, savory, and crunchy all at once. A drizzle of honey and a scatter of fresh thyme tie everything together with barely any effort. Because the recipe relies entirely on fresh produce, dairy, nuts, and pantry staples, there's no need to scrutinize labels for hidden tree nut fillers or starchy thickeners that can sneak into packaged foods. The candied walnuts come together in a single small skillet in just a few minutes, and the whole assembly requires zero baking — just layering and drizzling. Whether you're putting together a dinner party starter or a light snack board, these boats look far more impressive than the work involved actually justifies.
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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.
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