Ottolenghi caramelized endive with prosciutto | Something New For Dinner
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Ottolenghi caramelized endive with prosciutto

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Ottolenghi at his finest

This make-ahead dish has become a personal favorite. The beauty is you can prepare it early in the day, and toss it in the oven at the last minute. It is perfect as a sit-down dinner appetizer or as a vegetable to accompany a main dish. It is a great item for taking to a dinner party at someone else's home.


This recipe comes from Ottolenghi: The Cookbook, and is one of the reasons you fall in love when you enter one of Ottolenghi's restaurants. His storefront is brimming with beautiful take-away dishes like this one. The hardest part is choosing which one to buy.

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Tips for making this recipe

  • Buy the largest endive you can find, so you have plenty of room to stuff them.
  • If you have a very large skillet you may be able to caramelize all the endive at one time. If not, caramelize the endive in two batches.
  • Do bake on parchment paper. It makes cleanup a snap, and the endive look good enough out of the oven to serve on the cookie sheet. Likewise, the parchment makes them easier to transfer to a serving plate if you wish.
  • I have used homemade bread crumbs as well as panko, and both turn out well. If you decide to make homemade bread crumbs, crumble up a couple pieces of day-old sourdough bread and toast lightly in a 400 degree oven, watching very carefully. It only takes a few minutes.
  • Ottolenghi's recipe calls for Spanish Serrano ham, which I love and I am sure is delicious in this recipe. Serrano ham can be hard to find and is a bit pricey. Prosciutto is a good substitute. All you need is a little strip for each endive. Depending on the size of your prosciutto slice, you can get 2 to 4 pieces per slice.
  • You can prepare this dish early in the day and hold it in the fridge until you are ready to bake. Take the stuffed endives out of the fridge 30 minutes before baking so they return to room temperature before baking.

Ottolenghi caramelized endive with prosciutto

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An Ottolenghi favorite, these caramelized endive are stuffed and topped with a slice of prosciutto or serrano ham for a savory treat. Make ahead and pop in the oven 15 minutes before serving.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


  • 6 large Belgian endive, sliced in half from tip to root
  • 3 T butter, divided
  • 4 t superfine sugar
  • 1 sheet of parchment paper
  • 1 cup panko or fresh breadcrumbs
  • 3 ounces parmesan cheese, freshly grated
  • 2 T fresh thyme, chopped
  • 1/2 cup cream
  • Salt and pepper
  • 12 thin slices prosciutto or serrano ham cut into 34” x 1-2″ pieces


  1. Heat the oven to 400 degrees. Melt the butter in a large skillet over high heat and stir in the sugar. When the mixture begins to bubble, place the endive cut-side down in the pan. Cook for 3 – 5 minutes until the bottoms of the endive are nice caramelized.
  2. Put the parchment paper on a cooking sheet and transfer the endive cut-side up onto the parchment paper. Season the top of the endive with salt and pepper. Set aside.
  3. In a small bowl combine the bread crumbs, parmigiano reggiano, thyme and cream. Season with salt and pepper. Spread a heaping spoonful of the mixture on top of the filled endive.
  4. Lay a strip of prosciutto on top of each filled endive. Bake for 15 to 20 minutes. Drizzle with olive oil and serve.








  1. jean says:

    yet another show stopper. served as a side with pork ribs along with salad. dinner guests were amazed. wow, they all said. seriously. and maybe it would have even been better (can’t imagine) if i had read this recipe more carefully and had toasted the bread crumbs. next time. which is next saturday!!!! thanks kim!!!!

    1. Kim says:

      Thank you Jean,

      Ottolenghi gets all the credit for this one. Love his food!

  2. Larry says:

    I don’ know, took them to a friends house and didn’t think they reheated very well. The bread crumbs, parmigiano reggiano, thyme and cream mixture didn’t seem right, too dry so I added a lot more cream. The mixture lacked something to be more tasty. I used a very good, aged Parmesan Reggiano but… I had made this sort of endive cheese Spanish ham a long time ago and remember it as delicious.

    1. Kim Pawell says:

      Hi Larry, I am not sure what went wrong. I will try and make it again soon and see if I have more insight. Thanks for writing in.

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