Lupin Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites prove that an impressive appetizer doesn't need to be complicated. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese and sweet, lemon-kissed pear slices in every bite. The real showstopper is the quick stovetop candied walnuts — just butter, maple syrup, and a pinch of salt transform plain walnut halves into glossy, caramelized clusters that shatter beautifully over the top. A final drizzle of honey and a scatter of fresh thyme pull everything together into something that looks like it came from a catering spread but comes together in minutes. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden flour derivatives sneaking into your spread. Whether you're hosting a dinner party or just want a light, sophisticated snack, these boats deliver serious flavor with very little effort.
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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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