A chic, hand-held canapé featuring Belgian endive filled with creamy blue cheese, sweet ripe pear, toasted walnuts, and a drizzle of honey or balsamic — an instant favorite at any table.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 5 minsTotal Time 20 minsFor the Endive Base
4 heads of Belgian endive, white or purple (you’ll need ~16–20 leaves total)
For the Filling
1 ripe but firm pear, diced small (Bosc, Anjou, or Bartlett work best)
⅔ cup crumbled blue cheese (Gorgonzola, Roquefort, or Stilton)
½ cup walnut halves, roughly chopped
2 tsp lemon juice (to prevent pear browning)
Optional Garnishes
Honey or balsamic glaze, for drizzling
Fresh thyme leaves or microgreens, for color
Freshly cracked black pepper
Toast the Walnuts
1
Heat a dry skillet over medium heat.
Add walnuts and toast for 3–5 minutes , stirring frequently, until they’re golden and fragrant.
Transfer to a plate to cool.
Prepare the Pear
2
Core the pear and dice finely into small cubes (¼-inch max).
Toss with lemon juice to keep the color bright.
Mix the Filling
3
In a bowl, gently combine:
Stir gently to keep the pear intact. You want texture and definition — not a mush.
Prepare the Endive Boats
4
Trim the base of each endive head slightly and gently peel away the individual leaves .
Select the largest, sturdiest leaves — about 4 inches long — for filling. Aim for 16–20 boats.
Assemble the Boats
5
Place your endive leaves on a serving tray.
Spoon 1 to 2 teaspoons of the pear-blue cheese-walnut mixture into the base of each leaf.
Garnish with:
Flavor Variations
6
Swap blue cheese with goat cheese or ricotta salata for a milder taste.
Add a few dried cranberries for a tart-sweet pop.
For crunchier texture, toss in pomegranate seeds or toasted pecans .
Pairing Suggestions
7
Wine:
White: Sauvignon Blanc, Viognier, or Riesling
Sparkling: Brut Champagne or Prosecco
Red: A light Pinot Noir or Beaujolais
Cocktail: Pear martini, bourbon smash with thyme, or elderflower spritz
Non-Alcoholic: Cucumber tonic, pear shrub soda, or iced white tea with lemon
Ingredients For the Endive Base
4 heads of Belgian endive, white or purple (you’ll need ~16–20 leaves total)
For the Filling
1 ripe but firm pear, diced small (Bosc, Anjou, or Bartlett work best)
⅔ cup crumbled blue cheese (Gorgonzola, Roquefort, or Stilton)
½ cup walnut halves, roughly chopped
2 tsp lemon juice (to prevent pear browning)
Optional Garnishes
Honey or balsamic glaze, for drizzling
Fresh thyme leaves or microgreens, for color
Freshly cracked black pepper
Directions Toast the Walnuts
1
Heat a dry skillet over medium heat.
Add walnuts and toast for 3–5 minutes , stirring frequently, until they’re golden and fragrant.
Transfer to a plate to cool.
Prepare the Pear
2
Core the pear and dice finely into small cubes (¼-inch max).
Toss with lemon juice to keep the color bright.
Mix the Filling
3
In a bowl, gently combine:
Stir gently to keep the pear intact. You want texture and definition — not a mush.
Prepare the Endive Boats
4
Trim the base of each endive head slightly and gently peel away the individual leaves .
Select the largest, sturdiest leaves — about 4 inches long — for filling. Aim for 16–20 boats.
Assemble the Boats
5
Place your endive leaves on a serving tray.
Spoon 1 to 2 teaspoons of the pear-blue cheese-walnut mixture into the base of each leaf.
Garnish with:
Flavor Variations
6
Swap blue cheese with goat cheese or ricotta salata for a milder taste.
Add a few dried cranberries for a tart-sweet pop.
For crunchier texture, toss in pomegranate seeds or toasted pecans .
Pairing Suggestions
7
Wine:
White: Sauvignon Blanc, Viognier, or Riesling
Sparkling: Brut Champagne or Prosecco
Red: A light Pinot Noir or Beaujolais
Cocktail: Pear martini, bourbon smash with thyme, or elderflower spritz
Non-Alcoholic: Cucumber tonic, pear shrub soda, or iced white tea with lemon
Endive Boats with Blue Cheese, Pear & Walnuts
