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Belgian endive boats filled with whipped goat cheese, topped with pomegranate arils, toasted walnuts and chives

Endive Boats Appetizers: 15-Minute No-Cook Party Platter

Crisp Belgian endive leaves hold a whipped goat cheese filling, then a scatter of pomegranate, toasted walnuts and chives. Fifteen minutes, no oven, and a platter that looks like you fussed.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 heads Belgian endive about 24 leaves, bases trimmed
  • 4 oz goat cheese softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 cup pomegranate arils
  • 1/4 cup walnuts toasted and chopped
  • 2 tbsp fresh chives finely chopped
  • 1/4 tsp black pepper
  • to taste salt

Method
 

  1. Trim the base of each endive head and gently separate the leaves until you have about 24 intact, cup-shaped leaves. Rinse and pat thoroughly dry.
  2. In a small bowl, stir the goat cheese, Greek yogurt, olive oil, honey, salt and pepper until smooth and spreadable, about 1 minute.
  3. Spoon or pipe about 1 teaspoon of the goat cheese mixture into each endive leaf.
  4. Top each boat with pomegranate arils, chopped walnuts and chives.
  5. Arrange on a platter and serve within 2 hours; if making ahead, refrigerate up to 4 hours and add the walnuts just before serving so they stay crisp.