Crisp Endive Boats with Blue Cheese Cream, Roasted Pear and Spiced Walnut

Name: Crisp Endive Boats with Blue Cheese Cream, Roasted Pear and Spiced Walnut
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 3 whole endives; 6.3 oz firm pear; 3.2 oz blue cheese; 1/3 cup plain Greek yogurt; 1/2 cup walnuts; 1 tbsp honey; 1 tbsp olive oil; 2 tsp lemon juice; 1/2 tsp sweet paprika; 1/4 tsp ground cinnamon; 1/3 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh chives; 1/2 tsp lemon zest

An elegant and original appetizer featuring crisp endive leaves filled with a silky blue cheese-yogurt cream, roasted pear cubes, spiced toasted walnuts, and a touch of honey and chives. Perfect for gatherings or as a light starter with sweet, savory, and crunchy contrast.

20 minPrep

15 minCook

35 minTotal

6Servings

VegetarianLow CarbDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

3 units endives (separadas en leaves, unas 18 barquitas)
180 g firm pear (cut diced small)
90 g blue cheese (desmenuzado)
80 g plain Greek yogurt (whole or semidescremado)
50 g walnuts (troceadas)
15 ml honey (more a hilo optional for terminar)
15 ml olive oil (divided)
10 ml lemon juice (freshly squeezed)
1 g sweet paprika (for the nueces)
0.5 g ground cinnamon (for the nueces)
2 g salt (or to taste)
1 g black pepper (freshly ground)
8 g fresh chives (chopped fino)
1 g lemon zest (finely grated)

Nutrition facts

per serving

158 kcal

Calories

4.2 g

Protein

8.7 g

Carbs

12.1 g

Fat

2.1 g

Fiber

6.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the oven to 200 °C / 400 °F and prepare a small baking tray.
2
Place the pear cubes on the tray and toss them with 1/2 tablespoon olive oil, the lemon juice, and a pinch of salt. Roast for 10 minutes at 200 °C / 400 °F, until tender but still holding their shape. Let cool.
3
Meanwhile, mix the walnuts with the remaining 1/2 tablespoon olive oil, sweet paprika, cinnamon, and a pinch of salt. Spread them on another section of the tray or on a separate tray and toast in the oven for 5 minutes at 200 °C / 400 °F. Let cool.
4
In a bowl, mash the blue cheese with the Greek yogurt until you get a rustic but spreadable cream. Add the lemon zest, black pepper, and half of the chopped chives. Mix well.
5
Carefully separate the endive leaves, wash them, and dry them very well so they stay crisp.
6
Fill each endive leaf with a teaspoon of the blue cheese cream.
7
Top with a few cubes of roasted pear and finish with the spiced walnuts.
8
Drizzle lightly with honey and sprinkle the remaining chives over the top.
9
Serve immediately to keep the endive fresh and crunchy.

Chef tips

For a firmer presentation, chill the blue cheese cream for 10 minutes before filling the leaves. Choose pears that are ripe but still firm so they do not collapse when roasted.

Substitutions

You can replace the blue cheese with mild gorgonzola or feta for a different flavor profile. Walnuts can be swapped for pecans if you want to keep the crunchy finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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