Pistachio Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Crisp Belgian endive leaves act as natural cups, cradling creamy goat cheese, juicy pear slices, and maple-glazed candied walnuts for a combination that hits sweet, savory, tangy, and crunchy all at once. The lemon juice tossed with the pear keeps everything looking fresh and bright, while a final drizzle of honey ties the whole thing together beautifully. For anyone navigating nut allergies at a party, it's worth knowing that these boats are built entirely around walnuts — no pistachios anywhere in the recipe — so you can serve them with confidence. The candied walnuts come together in a single small skillet in just a few minutes, and the rest is really just assembly, making this an impressive appetizer that requires almost no effort. A little fresh thyme and cracked black pepper at the end add a subtle herby warmth that elevates the whole platter from simple to genuinely stunning.
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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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