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.
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 3–4” x 1-2″ pieces
Instructions
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.
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.
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.
Lay a strip of prosciutto on top of each filled endive. Bake for 15 to 20 minutes. Drizzle with olive oil and serve.