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…
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?
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!
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!
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!!!