Print Options:

Endive Boats with Blue Cheese, Pear & Walnuts

Yields6 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

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.

Endive Boats with Blue Cheese, Pear & Walnuts

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
Toast the Walnuts
1

  1. Heat a dry skillet over medium heat.

  2. Add walnuts and toast for 3–5 minutes, stirring frequently, until they’re golden and fragrant.

  3. Transfer to a plate to cool.

Prepare the Pear
2

  1. Core the pear and dice finely into small cubes (¼-inch max).

  2. Toss with lemon juice to keep the color bright.

Mix the Filling
3

  1. In a bowl, gently combine:

    • Diced pear

    • Toasted chopped walnuts (reserve a few for topping, if desired)

    • Crumbled blue cheese

  2. Stir gently to keep the pear intact. You want texture and definition — not a mush.

Prepare the Endive Boats
4

  1. Trim the base of each endive head slightly and gently peel away the individual leaves.

  2. Select the largest, sturdiest leaves — about 4 inches long — for filling. Aim for 16–20 boats.

Assemble the Boats
5

  1. Place your endive leaves on a serving tray.

  2. Spoon 1 to 2 teaspoons of the pear-blue cheese-walnut mixture into the base of each leaf.

  3. Garnish with:

    • A tiny drizzle of honey or balsamic glaze

    • Reserved toasted walnuts

    • Optional: fresh thyme leaves or a crack of pepper

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

Nutrition Facts

6 servings

Serving size