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Prosciutto Wrapped Endive

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This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

This meal and the warm weather do not exactly go together. However. I’m assuming some of my friends who live up in north must still be having chilly weather….right? It can’t be 70 degrees up in Canada already…

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

I actually made this dish on Valentine’s Day as the appetizer to our main dish.  I had gotten all the lovely endive from the awesome folks at Discover Endive. They actually sent me a bouquet of endive….it was so cool! I had never seen the root of a endive before…have you?

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

Now. Back to the deliciousness that was this meal.  I got the idea for this dish from my friend Faith over at An Edible Mosaic.  She told me about a delicious endive gratin and I knew it had to happen in my kitchen!

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

I decided to take it up a notch and wrap the endive halves in prosciutto.  Why you ask? Why not! Prosciutto is amazing and should be wrapped around everything….except maybe a donut. Unless it’s a savory donut. Wait….I might be on to something…

Ok. Lets get back on track.  So after I wrapped the endive in prosciutto I paired it with béchamel, comte cheese and baked it.  It was amazing. Creamy, cheesy and full of flavor. Definitely something I will be making again!

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

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Prosciutto Wrapped Endive

This prosciutto wrapped endive is full of flavor and topped with melty comte cheese. Perfect when served with dinner or as a part of your Thanksgiving spread.

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients:

  • 4 endives – halved
  • salt and pepper – to taste
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1/2 cup milk – room temperature
  • pinch of nutmeg
  • 8 very thin slices of prosciutto
  • 2-1/2 ounces comte cheese – grated (gruyere is another nice choice)

Nutmeg Nanny

Directions:

Preheat oven to 400 degrees

Cut out cores of halved endive. Add to pan with 1/2 cup water, season with salt and pepper and boil for 15-20 minutes.

In a medium sized pan melt butter, whisk in flour, slowly whisk in milk. Cook for 10 minutes until thick then add nutmeg. Stir to combine. Take off heat and set aside.

Wrap endive in prosciutto, add to baking dish, cover in hot béchamel sauce and top with cheese. Bake for 15-20 minutes until cheese is golden brown.

Enjoy!!!

This classic roast chicken turns out perfect every single time. Stuffed with lots of fresh lemon, rosemary, thyme, sage and seasoned with just salt and pepper. It's classic flavors at it's best.
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nicole @ I am a Honey Bee

Tuesday 3rd of April 2012

I want this!!!! This sounds so good. I have never cooked with endive before.

Lisa @ Sweet as Sugar Cookies

Saturday 17th of March 2012

You really know how to make vegetables right.

Valerie @ From Valerie's Kitchen

Thursday 15th of March 2012

This looks so decadent and divine! Anything wrapped in prosciutto is good in my book. We are having chilly, wet weather here in Northern CA so I'd be happy to have some of this here right now.

Dave

Thursday 15th of March 2012

This is a replica of a classic Belgian dish "Chicons au Gratin"; you can make the white sauce tastier by substituting some of the milk by the water from the cooked vegetables. Also, add a bit of sugar to the vegetables so that they caramelize ! It also helps if you let the cooked vegetables drain for about an hour before wrapping them in the ham. Cheers !

Jessie

Wednesday 14th of March 2012

I didn't know they grew on a stalk! I am a big fan of endive, I've only ever made it the French braised style, or used it for "lettuce" wraps when I got lazy. I will definitely be trying this.

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