Peanut Free Gluten Free Goat Cheese Pear Endive Boats
These little endive boats are the kind of elegant, no-fuss appetizer that disappears from the platter before you even sit down. Each crisp leaf cradles creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts, finished with a drizzle of honey and a crack of black pepper. The combination of cool, tangy, sweet, and savory hits every note at once — and the fresh thyme adds a subtle herbal lift that makes the whole thing feel genuinely special. For anyone navigating peanut-free entertaining, this recipe is a natural fit since every ingredient is straightforward and easy to verify at the store. The candied walnuts come together in a single small skillet in just a few minutes, and the rest is really just assembly. It's the kind of recipe that looks like you spent hours but rewards you for keeping things simple and fresh.
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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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