Endive Baked With Ham And cheese
Endive Baked with Ham and Cheese
4 large, firm Belgian endive (chicory)
1/2 cup milk
1/2 cup cold water
Pinch of salt
4 slices cooked ham
4 slices Emmental cheese, cut 1/4-inch thick
Butter or margarine
Trim the base of the endive and wash well under cold running
water.
Using a small, sharp knife, remove the center core at the
base.
Place the endive in a sauté pan and pour over
the milk and water.
Use a pan that just fits the endive snugly.
Ad
a pinch of salt and heat to simmering.
Cover the pan and cook over
very gentle heat for about 20 minutes or until the endive is tender
but not falling apart.
Drain on paper towels.
Wrap each endive in a slice of ham and place on a well-buttered
ovenproof dish.
Place a slice of cheese on top of each endive roll
and bake in a preheated oven at 400 degrees F.
Bake for about 10
minutes or until the cheese melts.
Place under a preheated broiler
to brown the top, if desired.
Serve immediately.
