As the year winds down, many of us start reflecting on the past and looking forward to the new beginnings that await. What will you be celebrating as we leap into a fresh year? Despite the challenges we faced, there are always things to be grateful for and exciting opportunities ahead. Personally, I can’t wait for the possibilities that a new year holds!

This year has been quite a journey. The growth of my little culinary space has surpassed all expectations, and it’s all thanks to wonderful readers like you. Turning a hobby into a beloved full-time passion has been thrilling, and I appreciate each of you who has returned for my creations.

Throughout the year, I’ve delighted in sharing nearly 100 new recipes with you! I truly hope you stick around for what’s coming in the new year!

Ingredients for the Endive Cups

• Endive cups
• Arugula leaves
• Goat cheese
• Pecans
• Honey

Remember: The complete recipe and instructions can always be found at the end of the post in the recipe card.

How to Assemble These Simple Endive Cups

• Prepare the endive cups: Start by gently pulling apart the leaves. Rinse them under cold water and pat dry. If time allows, let them sit in a colander for complete dryness.
• Prepare the filling: Roughly chop the pecans and crumble the goat cheese.
• Fill the cups: Evenly distribute the goat cheese and pecans into each endive leaf.
• Garnish the cups: Top each filled cup with a leaf of arugula and drizzle a small amount of honey over the top. Remember, a light drizzle is ideal!

Cooking Tip: It’s best to crumble goat cheese when it’s cold, as it softens when warm and can become challenging to work with.

How to Serve the Goat Cheese & Pecan Endive Cups

Can I Prepare This Easy Appetizer in Advance?

• Prepare ingredients beforehand: You can prep everything hours before serving—clean the leaves, chop the nuts, and crumble the cheese.
• Assemble up to an hour before serving: You can put together the cups up to an hour in advance. Just keep them chilled until it’s time to serve and wait to drizzle honey until right before serving.

Are There Any Substitutions I Can Make for this Easy Salad Cup Appetizer?

• Endive Cups: Chicory or escarole can be used as alternatives.
• Pecans: Walnuts or raw almonds can substitute nicely.
• Goat Cheese: While goat cheese adds a creamy touch, feta or any crumbly cheese of your choice works well too.

Quick Recipe Overview

A little endive cup filled with crumbled goat cheese, chopped pecans, and drizzled with honey—your perfect last-minute dinner party appetizer!

Ingredients:

• 26 endive leaves
• ⅓ cup pecans, roughly chopped
• 3 oz goat cheese, crumbled
• 2 tsp honey
• Arugula leaves

Instructions:

1. Wash the endive leaves and trim the ends. Pat dry and arrange on a platter.
2. Fill each leaf with crumbled goat cheese and chopped pecans. Top with an arugula leaf and a drizzle of honey.

Frequently Asked Questions

1. Can I use different nuts for this recipe?

Absolutely! Walnuts or almonds work well as alternatives to pecans in this recipe.

2. How long can I store these cups?

It’s recommended to serve them fresh for the best taste. If prepared in advance, keep them covered in the refrigerator and consume them within 2-3 days.

3. Is there a vegan alternative for the goat cheese?

Yes! Vegan cream cheese or cashew-based cheese can serve as tasty substitutes for goat cheese.

4. Can endive cups be made ahead of time?

You can prepare the ingredients in advance and assemble the cups up to an hour before serving for the best flavor and texture.

5. How do I serve these endive cups?

Simply arrange the assembled cups on a pretty platter and let your guests enjoy them. They are best served cold or at room temperature.