Nutmeg 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 complicated technique. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese, juicy pear slices, and buttery maple-glazed walnuts in every single bite. A drizzle of honey ties everything together with just the right touch of sweetness, while fresh thyme and cracked black pepper add a savory, aromatic finish. The whole thing comes together without any warming spices like nutmeg, so the clean, bright flavors of the pear and lemon juice really get to shine. Tossing the pear in lemon juice is a small but smart step that keeps the slices looking fresh and vibrant on the platter. Whether you're hosting a dinner party or just want a snack that feels a little fancy, these boats are the kind of thing guests reach for before you've even set them down.
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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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