MSG Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites are proof that an impressive appetizer doesn't need a long ingredient list or a complicated technique. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts in every single bite. A drizzle of honey and a crack of black pepper tie everything together with a sweet-savory finish that feels genuinely restaurant-worthy. Every ingredient here is whole and straightforward — no flavor packets, no seasoning blends, no processed shortcuts — so you can feel completely confident about what's going into your food. The candied walnuts come together in just a few minutes on the stovetop and cool quickly, making the whole assembly process surprisingly relaxed. Fresh thyme adds a subtle herbal note if you want to take things up one more notch. These are the kind of bites that disappear fast at a party, so consider making a double batch.
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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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