Seed Oil Free Gluten Free Goat Cheese Pear Endive Boats
These elegant little bites prove that appetizers can be both stunning and completely free of industrially processed oils. Each crisp endive leaf acts as a natural vessel, cradling creamy goat cheese, sweet ripe pear, and a drizzle of honey — all ingredients you can feel good about. The candied walnuts are made in a skillet with just butter and maple syrup, so there's no mystery fat or refined oil anywhere in the recipe. A squeeze of lemon keeps the pear slices bright and fresh, while a scatter of thyme and cracked black pepper ties everything together with a subtle herby finish. They come together quickly and look like something you'd find at a catered event, which makes them perfect for entertaining without a lot of stress. The whole thing is naturally gluten free as well, so they work beautifully for a crowd with mixed dietary needs.
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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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