Mustard Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites are proof that appetizers can be both stunning and genuinely simple to pull together. Each crisp endive leaf acts as a natural cup, cradling creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts for a combination that hits sweet, savory, and tangy all at once. A drizzle of honey and a scatter of fresh thyme tie everything together with a finishing touch that feels effortlessly sophisticated. For anyone navigating mustard-free eating, this recipe is a breath of fresh air — every single ingredient is clean and straightforward, with no hidden condiments or spice blends to second-guess. The lemon juice keeps the pear slices bright and fresh, while the homemade candied walnuts add a satisfying crunch you simply can't get from a bag. These boats come together without any cooking beyond the quick stovetop caramel for the walnuts, making them ideal for entertaining when you'd rather be enjoying the party than hovering over the stove.
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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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