Last week we made what I just might have to categorize as the world’s best endive recipe. It’s certainly not the healthiest version out there, but your taste buds fist bump you in celebration of each and every bite. Take your time when pan searing the endive, as that early caramelization really pops after the oven roasting. The Gruyere over top gets bubbly and ever-so-slightly crisp, with the thyme and pepper joining in to create the taste of perfection.  

Caramelized Endive with Gruyere

*original recipe from Plenty by Yotam Ottolenghi

Equipment needed: Skillet, tongs,and oven safe dish

Belgian Endive (cut in half):  4

Butter: 2 tbs

Olive Oil: 1tbs

Honey: 1/2 tbs

Thyme: 1 tsp

Gruyere:  2 oz.

Black Pepper: 1 tsp


Preheat oven to 375

Place butter, olive oil and honey into a skillet on medium heat.

Melt all together.

Place endive halves face down for about 5-7 minutes or until nice and brown.

Remove the endive from the skillet, and place face up in an oven safe dish.

Sprinkle with 1/2 of the thyme, place gruyere on top, sprinkle with the rest of the thyme

Bake for 10 minutes.

Take the endive out of oven, and turn the oven up to 400.

Season the endive with black pepper, and return to oven for 3-5 minutes or when the cheese just starts to brown.

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