Sunday, 27 April 2008

Endive with melted Taleggio

Now this one won't exactly win any healthy eating prizes but as I've always said, I'm a firm believer in treating yourself every once in a while. On seeing some taleggio at the weekly market in Beaconsfield last week, it reminded me of an Ottolenghi recipe from the Guardian which I'd been saving as a treat. I am however on a strict no-sugar phase at the moment, so whilst creamy melty cheese was allowed, caramelising the endives in sugar and butter first was not!

Endive with melted Taleggio

1 large endive
olive oil
fresh thyme
black pepper
wholemeal breadcrumbs

Cut the endive in half and fry in olive oil, cut side down in a pan until browned. Place cut side up in a baking dish and cut out the tough heart of the endive. Place slices of taleggio over the top and sprinkle chopped fresh thyme over the top, along with a twist of freshly ground black pepper and a pinch of wholemeal breadcrumbs. Place in a pre-heated oven for around 8-10 minutes until the cheese is melting and the breadcrumbs are brown. If necessary, finish under the grill for a couple of minutes to brown the top nicely.

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