Belgian Endive Appetizer Food

ENDIVE & GORGONZOLA

Steps:

• Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

ROASTED BELGIAN ENDIVE

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

BELGIAN ENDIVE APPETIZER

Steps:

• Prepare the endive by cutting off the end, and making a V incision. The leaves should come apart easily. Edive is very sensitive to light so keep it in a paper bag until ready for use.
• Crumble the blue cheese and mix with chutney. Do a taste test as some folks might like it more tart or sweet.
• Top with chopped walnuts.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
• On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

BELGIAN ENDIVES WITH PARMA HAM

Steps:

• Cut of the end of the endives and remove the bitter core at the bottom of each. Boil them 15 min in the stock. Drain and let them cool a little while. (You can re-use the stock for a soup.)
• Preheat the oven at 180C/fan. Halve each endive lengthwise. Wrap each half in a slice of ham and put them all in an ovenproof dish.
• Sprinkle a little bit of lemon juice over the endives, scatter de grated cheese over the top and pour in the cream. Season with some salt and pepper. Bake 25-30 min in the oven.
• Serve with bread an a salad.

STUFFED BELGIAN ENDIVE

Steps:

• Dice peeled pear into very small chunks.
• Sauté in butter over high heat until it begins to brown and caramelize.
• Cool in refrigerator.
• Mix goat cheese and cream cheese in a mixer or food processor until well blended.
• Add the cooled pear and mix for a few seconds.
• Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
• Place filling into each leaf and top with half of a walnut half.
• Filling may be made a day ahead of time, but assembly should be done at the last minute.