About this recipe:An incredibly flavoured appetiser or starter. Endives are wrapped in prosciutto, grilled and served with melted Gruyere cheese. Simple, yet elegant.
Adrian Van Der Zyde
4 medium heads Belgian endive (chicory)
4 slices prosciutto
130g grated Gruyere cheese
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Method Prep:10min › Ready in:10min
Preheat a barbecue for medium heat. When ready, lightly brush the cooking grate with oil.
Place the endive in a shallow baking dish with 4 tablespoons of water. Cover with cling film and microwave for 2 minutes or until slightly tender. Remove from dish and pat dry.
Wrap each whole endive with prosciutto and pierce with a cocktail stick to secure. Place each piece directly on barbecue and grill, turning occasionally, until prosciutto is browned and endive is tender, approximately 3 minutes.
Place in a shallow, oven-proof baking dish and sprinkle with the cheese. Return to the barbecue, cover and continue cooking until cheese has melted.