- 2 tablespoons butter
- 4 or 5 Belgian Endives, ends trimmed, halved lengthwise
- 1/2 cup water or white wine
- 4 ounces thinly sliced prosciutto
- 4 ounces Gruyère cheese
First preheat your oven to 160c/350F. Then, melt half the butter in a large pan over medium-high heat. Just as the butter starts to brown, add the endives cut side down. Pan fry for a few minutes to grill them to a crispy brown. Then, reduce heat to medium, add water or white wine and put a lid on the pan and allow to steam until the liquid is completely evaporated. The endives should be tender yet still slightly firm in the center. Work in batches to avoid overcrowding the pan.
While the endives steam, slice enough cheese to have a generous slice for each endive and halve the prosciutto slices if necessary.
They're now ready to pop in the over for 15-20 minutes. Remove when the cheese is melted and bubbly and just beginning to brown.