Oven-roasted Endive with Saint-marcellin

Name: Oven-roasted Endive with Saint-marcellin
Yield: Serves 4–6
Cuisine: France
Ingredients: 4 slices thick-cut bacon, cut crosswise into pieces ½ inch (12 mm) wide; ½ tsp sea salt; 5 l arge or 10 small heads Belgian endive; 2½ Tbsp unsalted butter, cut into small pieces, plus more for greasing; 2 yellow onions, thinly sliced; 1 tsp fresh thyme leaves; 2 Saint-Marcellin cheeses, cut into slices ½ inch (12 mm) thick; ½ tsp freshly ground pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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

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

Europe
France
Grenoble
Side dish
Auvergne
Mediterranean
Gluten-free

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