Baked Endive with Walnuts and Rosemary Crumble

Name: Baked Endive with Walnuts and Rosemary Crumble
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Dutch
Ingredients: 2 ¼ pounds (1 kilo) Belgian endive and/or radicchio; 2 ¼ pounds (1 kilo) Belgian endive and/or radicchio; 2 slices white bread; 9 sprigs of rosemary; 1 garlic clove; 2 teaspoons olive oil; 8 slices Gouda or Monterey Jack cheese; 8 slices Gouda or Monterey Jack cheese; ¾ cup (75 grams) walnuts - food processor or immersion blender with chopper attachment, greased baking dish 8 x 11 inch (20 x 30 cm)

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

A baked endive dish ought to be in everybody’s weekday repertoire. I make mine with walnuts, breadcrumbs, garlic, and rosemary. Serve with potatoes pan-fried in olive oil and sprinkled with a bit of sea salt.

Ingredients

2 ¼ pounds (1 kilo) Belgian endive and/or radicchio
2 slices

Europe
Netherlands
Side dish
Vegetarian

Method

PREHEAT the oven to 450°F (220°C). Cut a thin slice off the ends of the heads of Belgian endive and/or radicchio. Cook them in salted water for 8–10 minutes