Oven-roasted Endive with Saint-marcellin

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Named after the town of Saint-Marcellin near Grenoble in the French Alps, this cow’s milk cheese is usually eaten fresh. It’s sold in a round terra-cotta dish that you might like to keep for another use. Tangy and creamy, it’s scrumptious melted over endive—if not eaten from a spoon.

Ingredients

  • Tbsp unsalted butter, cut into small pieces, plus more for greasing
  • 5 l arge or 10 small

Method

Preheat the oven to 350°F (180°C). Butter a shallow baking dish. Cut each endive in half lengthwise and then cut away most of the solid base from each half, leaving only enough to hold the half together. Arrange them, cut side up, in a single, tightly packed layer in the baking dish. D