These Pear and Blue Cheese Endive Boats make a unique party appetizer! This recipe combines the crisp crunch of Belgian endive with sweet and juicy pears and the rich, tangy flavor of blue cheese. Topped with harissa candied walnuts for a touch of spice and sweetness, these easy-to-assemble boats are as beautiful as they are flavorful.
For a refreshing contrast to heavier appetizers like puff pastry or creamy dips, these Pear and Blue Cheese Endive Boats are perfect! The endive’s slight bitterness is balanced by the sweet vinaigrette, and the crunchy texture makes it a fresh, lighter option.
For more holiday appetizers inspiration visit my round up post 40+ Holiday Party Appetizers.
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Why You'll Love This Recipe
- Veggie forward!
- Crisp and refreshing appetizer
- Easy to assemble in minutes
- Perfect for balancing heavier appetizers
- Elegant presentation
- Vegetarian and gluten free appetizer option
Ingredients
- Endive - there are different types of endive but this recipe requires Belgian endive
- Harissa paste - or swap for dry harissa spice
- Pear - pick a ripe pear and you can leave the skin on when you slice it.
See the recipe card below for a full list of ingredients and measurements.
How To Make Endive Boat Appetizers
Here are the step-by-step instructions to make this recipe.
Step 1: Candy the walnuts.
In a skillet, melt butter over medium heat. Add maple syrup, harissa paste, and a pinch of salt. Stir to combine, then add chopped walnuts. Cook for about 3-5 minutes, stirring frequently until the walnuts are golden and fragrant. Remove from heat and let cool.
Step 2: Prepare the dressing.
In a small mason jar combine white wine vinegar, olive oil, maple syrup, mayonnaise, and sea salt and shake well. Pour half of the dressing into a shallow bowl for dipping.
Step 3: Assemble the endive boats.
Thinly slice a pear and crumble blue cheese.
Cut the ends off Belgian endive and carefully separate the leaves. Choose the larger leaves and set aside the smaller leaves.
Dip each leaf in the dressing, allowing excess to drip off. Place a slice of pear at the bottom of each endive leaf.
Step 4: Assemble the boats (part two).
Top with candied walnuts, crumbled blue cheese, and a few strips of basil.
Step 5: Garnish and serve.
Arrange the assembled endive boats on a round plate and drizzle with an additional spoonful of dressing and some strips of fresh basil if desired and serve immediately.
Expert Tips
- Prep Ahead: Candy the walnuts and prepare the dressing ahead of time for quick and easy assembly when you're ready to serve.
- Choose ripe pears: For the best flavor, pick pears that are ripe but still firm -- juicy but not too soft.
- Choose a mild blue cheese: A milder blue cheese will provide the same tangy flavor without overpowering the other ingredients.
- Serve Immediately: For the best texture, assemble the endive boats just before serving to maintain the crispness of the leaves.
Recipe FAQs
If you prefer a different flavor, you can use goat cheese, feta, or even a sharp cheddar as an alternative to blue cheese.
While the candied walnuts and the vinaigrette components can be prepared ahead, it’s best to assemble the endive boats just before serving so they stay fresh.
To increase the heat, add more harissa paste or add a pinch of cayenne pepper when candying the walnuts.
If you tried these Endive Boats or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Pear and Blue Cheese Endive Boats
Ingredients
White Wine Vinaigrette
- ¼ cup white wine vinegar
- ⅓ cup olive oil
- ¼ cup maple syrup
- 2 tsp mayonnaise
- ½ tsp sea salt
Harissa Candied Walnuts
- 1 cup chopped walnuts
- 1 tbsp butter
- 1 tbsp maple syrup
- 1 tsp harissa paste
- pinch of salt
Endive Boats
- 3 heads Belgian endive
- 1 whole pear thinly sliced
- 50 grams blue cheese crumbled
- thinly sliced strips of basil for garnish optional
Instructions
- Candy the Walnuts: In a skillet, melt butter over medium heat. Add maple syrup, harissa paste, and a pinch of salt. Stir to combine, then add chopped walnuts. Cook for about 3-5 minutes, stirring frequently until the walnuts are golden and fragrant. Remove from heat and let cool.
- Prepare the Dressing: In a small mason jar combine white wine vinegar, olive oil, maple syrup, mayonnaise, and sea salt and shake well. Pour half of the dressing into a shallow bowl for dipping.
- Note: This vinaigrette recipe makes double the amount you'll need for the endive boats, and you will not use all of the smaller endive leaves. Feel free to use the extra dressing to enjoy a side salad, so that the smaller endive leaves aren’t wasted.
- Slice the Pear and Crumble the Cheese: Thinly slice a pear and crumble blue cheese.
- Assemble the Endive Boats: Cut the ends off Belgian endive and carefully separate the leaves. Choose the larger leaves and set aside the smaller leaves. Dip each leaf in the dressing, allowing excess to drip off. Place a slice of pear at the bottom of each endive leaf, then top with candied walnuts, crumbled blue cheese, and a few strips of basil.
- Serve: Arrange the assembled endive boats on a round plate and drizzle with an additional spoonful of dressing and serve immediately.
Notes
- Prep Ahead: Candy the walnuts and prepare the dressing ahead of time for quick and easy assembly when you're ready to serve.
- Choose ripe pears: For the best flavor, pick pears that are ripe but still firm -- juicy but not too soft.
- Choose a mild blue cheese: A milder blue cheese will provide the same tangy flavor without overpowering the other ingredients.
- Serve Immediately: For the best texture, assemble the endive boats just before serving to maintain the crispness of the leaves.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Used all of these flavours on a bed of salad (featuring arugula) and it was sooo good too!!!
Kathryn says
Absolutely loved these! Perfect for Christmas parties coming up!
Esther says
These were absolutely delicious! The perfect appetizer!
Abby says
These pear endive boats are full of flavour and very light, the perfect appetizer!!