Endive with Pecorino and Honey

By Emiko
October 13, 2016
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Author Notes: This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting. Emiko

Serves: 4 as part of an antipasto

  • 2 Belgian endives (also known as witlof or chicory)
  • 5-6 1/4 inch slices of young or semi-aged pecorino cheese (see note for alternatives)
  • 2 teaspoons honey, such as locust or chestnut
  • 1 pinch sea salt flakes
  • 1-2 tablespoons extra virgin olive oil
  1. Peel off the outer leaves of the witlof, particularly if they are a little wilted. Chop off the stem and pick the leaves off one by one, until you have about 20 similarly sized, boat-shaped leaves.
  2. Chop the cheese slices into 1 inch thick pieces and lay one piece of each on each witlof leaf. Transfer to a board or a platter. Drizzle with a little honey and olive oil and sprinkle over some salt.

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