Endive with Pecorino and Honey

By • October 13, 2016 0 Comments

31 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

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.

More Great Recipes:
Hors d'oeuvres|Appetizers|Vegetables|Cheese & Dairy|Olive Oil

Topics: Italian Cooking, Cheese, Vegetables, Appetizers