Rec. Baked Endives with Bacon & Mascarpone

[marsha-tbay]

Baked Endives with Bacon and Mascarpone

1/4 pound thick-sliced bacon, cut into 1/2-inch matchsticks

1 cup mascarpone

2 tablespoons finely chopped parsley

1 teaspoon thyme leaves

salt and freshly ground pepper

12 baby Belgian endives, halved lengthwise

1 tablespoon extra-virgin olive oil

2 tablespoons fine dry bread crumbs

Preheat the oven to 500 degrees. Lightly oil a large glass or ceramic baking dish.

In a small saucepan, cook the bacon over moderate heat until crisp; drain on paper towels. In a small bowl, mix the bacon, mascarpone, parsley and thyme and season with salt and pepper.

Using a small melon baller or spoon, scoop a little of the core from each endive half, leaving a shallow bowl. Rub the endives lightly with the olive oil. Spread 2 teaspoons of the mascarpone mixture on the cut side of each endive half, smearing it between the leaves. Arrange the filled endives the baking dish and sprinkle with the bread crumbs. Bake for about 8 minutes, or until the filling is bubbling and the endives are just tender.

Preheat the broiler. Broil the endives for about 1 minute, or until the bread crumbs are toasted. Serve hot.

Makes 4 to 6 servings.

AJ-gourmetgardenofspicyvegeat

 

[CathyZ]

Oh yummy! On the "to try" list. Thanks Marsha

 

[richard-in-cincy]

Yummy! And another Endive recipe...

sounds great! Endive as a vegetable is winner at our house. Here's an old recipe I learned from an former professor from Bonn:

Wrap heads of endive in fine ham slices, secure with a decorative pic. Braise briefly in a dry riesling until the endive is just crisp tender. Place under the broiler with a slice of Emmentaler to brown. Serve with a nice saffron cream sauce with a dash of clove, hollandaise, or sauce of your choosing.

 

[marsha-tbay]

Thanks, Richard, for your endive recipe, it sounds wonderful!

 

[joanietoo]

Thanks for this superior take on what I usually do, on my to try list YUM!