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Serves
4 as part of an antipasto
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
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Ingredients
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2
Belgian endives (also known as witlof or chicory)
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5-6
1/4 inch slices of young or semi-aged pecorino cheese (see note for alternatives)
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2 teaspoons
honey, such as locust or chestnut
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1 pinch
sea salt flakes
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1-2 tablespoons
extra virgin olive oil
Directions
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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.
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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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