Endive Boats with Blue Cheese

These elegant endive boats with pear, blue cheese, and shallot vinaigrette transform simple ingredients into an impressive appetizer that always delights guests at my gatherings. The contrast of crisp endive, sweet pears, tangy blue cheese, and crunchy candied pepitas creates the perfect bite that balances flavors and textures beautifully.

I first served these at a holiday cocktail party where I needed something impressive but simple. They disappeared faster than any other dish, and now they've become my signature appetizer that friends specifically request when they visit.

Ingredients

• Belgium endive: Leaves shaped like perfect little boats to hold your fillings
• Ripe but firm pears: Choose Bosc or D'Anjou for best texture and sweetness
• Quality blue cheese: Select a creamy variety like Gorgonzola Dolce or Danish Blue for balanced flavor
• Candied pepitas: Adding sweet crunch and visual appeal
• Orange-shallot vinaigrette: Bringing bright acidity to cut through the richness
• Fresh chives: Providing a mild onion flavor and beautiful green garnish

Step-by-Step Instructions

Prepare the endive:

Trim the root end and gently separate the leaves, selecting the larger outer leaves for the boats. Rinse under cold water and pat completely dry to ensure the dressing adheres properly.

Slice the pears:

Cut pears into thin matchsticks about 1/8-inch thick, working quickly to prevent browning. For best results, use slightly underripe pears that will maintain their shape and provide pleasant crunch.

Assemble the boats:

Arrange endive leaves in a circular pattern on a serving platter, with the pointed ends facing outward. Place a small amount of pear matchsticks in each leaf, being careful not to overload as ingredients will shift when picked up.

Add the blue cheese:

Crumble small amounts of room-temperature blue cheese over each boat. The cheese should be in small pieces that distribute flavor throughout each bite rather than one large chunk.

Dress the boats:

Carefully spoon a small amount of orange-shallot vinaigrette over each boat, being mindful not to soak the endive. The acidity will brighten all flavors and complement the rich cheese perfectly.

Garnish and finish:

Sprinkle candied pepitas over each boat for sweetness and crunch, then finish with a delicate sprinkle of finely minced fresh chives for color and subtle onion flavor.

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The orange-shallot vinaigrette is truly the secret ingredient that elevates these simple boats. I discovered this combination after experimenting with different dressings, and the subtle citrus notes perfectly balance the pungent blue cheese while complementing the sweet pears.

Make-Ahead Strategy

For stress-free entertaining, prepare all components separately up to a day ahead. Store endive leaves wrapped in damp paper towels in the refrigerator to maintain crispness. Slice pears just before assembly or toss them with a little lemon juice if preparing slightly ahead. The vinaigrette actually improves with time as flavors meld, so make it a day ahead for best results. Final assembly should happen no more than two hours before serving.

Perfect Pairings

These endive boats pair beautifully with sparkling wines like Prosecco or Champagne, whose acidity and bubbles complement the rich blue cheese and cut through its creaminess. For non-alcoholic options, a sparkling water with a splash of elderflower cordial offers similar contrast. When serving as part of a larger spread, balance these rich bites with lighter options like vegetable crudités or citrus-marinated olives.

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Seasonal Variations

Adapt this versatile recipe throughout the year by substituting seasonal fruits. In summer, replace pears with thinly sliced peaches or nectarines. Fall calls for crisp apples or persimmons. Winter is perfect for citrus segments or pomegranate arils. Spring beckons for strawberries or thinly sliced radishes. The blue cheese and vinaigrette remain constant anchors while the fruit brings seasonal freshness.

Frequently Asked Questions

→ What type of blue cheese works best for this dish?

A creamy, medium-strength blue cheese like Gorgonzola dolce or Danish blue works beautifully in this dish. If you prefer a stronger flavor, try Roquefort or Stilton. For a milder option, choose a creamy blue brie. The cheese should be at room temperature for the best flavor and easier crumbling.

→ Can I prepare these endive boats in advance?

You can prep the components separately up to 24 hours ahead—clean and separate the endive leaves, slice the pears (toss with lemon juice to prevent browning), make the vinaigrette, and prepare the candied pepitas. Assemble just before serving to maintain the endive's crispness and prevent the boats from becoming soggy.

→ What's a good substitute for blue cheese if I don't like the flavor?

If blue cheese isn't your preference, try crumbled goat cheese, feta, or even a mild brie. Each will provide a creamy element with less pungency. Thinly sliced Parmesan or Manchego would offer a different but complementary flavor profile with the pears and vinaigrette.

→ How do I make candied pepitas?

To make candied pepitas, toast 1 cup of raw pepitas in a dry skillet until fragrant. In the same pan, add 3 tablespoons of sugar and 1 tablespoon of water. Stir constantly until the sugar melts and coats the seeds. Add a pinch of salt and cayenne pepper if desired. Transfer to parchment paper to cool, then break into pieces.

→ What's in the orange-shallot vinaigrette?

For the orange-shallot vinaigrette, combine 3 tablespoons fresh orange juice, 1 tablespoon minced shallot, 1 teaspoon orange zest, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 3 tablespoons olive oil. Season with salt and pepper to taste. Whisk well or shake in a jar until emulsified.

→ What can I serve alongside these endive boats for a complete appetizer spread?

These endive boats pair wonderfully with other finger foods like prosciutto-wrapped melon, stuffed mushrooms, or a simple cheese board. For beverages, consider serving champagne, prosecco, or a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the flavors.