Appetizer: Belgium – Pétales D'endive (Endive Petals)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 small heads Belgian endive, leaves separated and trimmed 1 firm ripe pear (Bosc or Anjou), diced 1 / 4 inch (0.635 cm) 1 tsp (5 ml) fresh lemon juice 4 oz (115 g) goat cheese, softened 2 tbsp (30 ml) plain Greek yogurt or softened cream cheese 1 tsp (5 ml) finely chopped fresh thyme, plus extra leaves for garnish 1 tsp (5 ml) lemon zest 1 tbsp (15 ml) honey, plus more for drizzling 1 / 4 cup (30 g) toasted pecans, finely chopped Pinch of kosher salt Freshly ground black pepper to taste
Show original ingredient measurements
4 small heads Belgian endive, leaves separated and trimmed 1 firm ripe pear (Bosc or Anjou), diced 1 / 4 inch 1 tsp fresh lemon juice 4 oz / 115 g goat cheese, softened 2 tbsp (30 ml) plain Greek yogurt or softened cream cheese 1 tsp finely chopped fresh thyme, plus extra leaves for garnish 1 tsp lemon zest 1 tbsp (15 ml) honey, plus more for drizzling 1 / 4 cup (30 g) toasted pecans, finely chopped Pinch of kosher salt Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop finely. In a bowl, whip the goat cheese with the yogurt, thyme, lemon zest, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy (1–2 minutes). Toss the diced pear with lemon juice to prevent browning. Arrange endive leaves on a platter. Pipe or spoon about 1 teaspoon (5 ml) of the whipped goat cheese into each leaf. Top each with a small spoonful of pear, then sprinkle with toasted pecans. Finish with a light drizzle of honey, a few thyme leaves, and a crack of black pepper. Chill 10 minutes to set and serve shortly thereafter.
Show original instructions
Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop finely. In a bowl, whip the goat cheese with the yogurt, thyme, lemon zest, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy (1–2 minutes). Toss the diced pear with lemon juice to prevent browning. Arrange endive leaves on a platter. Pipe or spoon about 1 teaspoon of the whipped goat cheese into each leaf. Top each with a small spoonful of pear, then sprinkle with toasted pecans. Finish with a light drizzle of honey, a few thyme leaves, and a crack of black pepper. Chill 10 minutes to set and serve shortly thereafter.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.