You may also like
Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 garlic clove
- Juice of 1/ 2 lemon
- Coarse salt
- A few sprigs of fresh flat-leaf parsley leaves
- 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
- 12 heads of endive (look for the whitest heads you can find, free of scars)
- 8 slices white toasting bread
- 2 8-ounce logs aged goat cheese
- 3 tablespoons Herbes de Provence (dried French herb blend, available on the spice aisle)
Method
- Heat a grill pan to medium high.
- Turn on the broiler and place a rack at least 10 inches from the heat.
- In a blender, combine the garlic, lemon juice, a little salt, and the parsley.
- Turn the blender on the puree setting.
- Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
- Trim the endives of tough ends and peel away any dry or badly scarred outer leaves.
- Place the endives in a shallow dish and pour the dressing over them.
- Turn them in the dressing to coat them evenly.
- Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
- Lightly toast the bread under the broiler on each side and remove.
- Cut the bread corner to corner to make 16 triangles.
- Trim the ends off the logs of cheese and cut each log into 8 disks.
- (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.)
- Scatter the Herbes de Provence onto the cutting board.
- Gently turn each disk of cheese in the dried herbs and situate a disk on each toast.
- Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
- Remove the endives 3 at a time to a plate.
- Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate.
- Add 4 triangles of toast with warm goat cheese to the same plate and serve.
- Repeat with the remaining portions.
