🥬 Endive Boats with Whipped Goat Cheese, Pear & Hot Honey

Crisp Belgian endive leaves filled with creamy whipped goat cheese, juicy pears, crushed walnuts, and a drizzle of warm honey with a hint of chili. Fresh, tangy, crunchy, and just the right amount of heat.

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Ingredients (makes ~12 boats):
• 2 heads Belgian endive, leaves separated
• 4 oz (115g) goat cheese, softened
• 2 tbsp cream cheese or Greek yogurt
• 1 ripe pear, thinly sliced
• 2 tbsp crushed walnuts or pecans
• 1 tbsp honey
• Pinch of chili flakes or hot sauce
• Fresh thyme or mint (optional)

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Instructions:
1. Whip the cheese: In a bowl, mix goat cheese and cream cheese until smooth and fluffy.
2. Prep the honey: In a small saucepan, gently heat honey with a pinch of chili flakes until warm and infused (1–2 min). Set aside.
3. Assemble: Spoon or pipe whipped goat cheese into endive leaves. Top with a pear slice and crushed nuts.
4. Finish: Drizzle with warm chili honey. Garnish with thyme or mint if using.

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