Simple Farmstyle Belgian Endive With Bacon and Blue Cheese

READY IN: 57mins




  • Set oven at 325 deg F/ 160 deg Celsius.
  • Thinly slice off the discoloured end of the endives.
  • Cut each endive in two, lengthwise. If any leaves fall away, gather them and use them when wrapping in the bacon strips.
  • Season each endive half well with ground nutmeg and white pepper. It is fine just to season the cut halves, because they fall apart easily when handled.
  • Wrap each halved endive in one or two slices of bacon with a fatty rind -- you need that. Depending on the width of your bacon you might need only 1 slice. I used "back bacon", which has a lean part with a fatty edge.
  • Put the bacon-wrapped endive halves in an oven dish, and spoon in the balsamic vinegar.
  • Drizzle each wrapped half with drops of olive oil, and put a piece of foil loosely over the dish.
  • Put in the pre-heated oven. After 15 mins remove the foil and bake another 30 minutes.
  • While they're baking roughly crumble the blue cheese in chunks.
  • Take the dish from the oven, divide the crumbled blue cheese among the 6 endive halves, and bake another 5 minutes or until the cheese starts collapsing and melting.
  • Serve as a side dish with a simple chicken dish, a carb like basmati rice, and some sweetish veggie like butternut or sweet potatoes. The sweetish side dish complements the salty endives.
  • The endives will still be slightly crunchy.