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Saturday, April 28, 2012

Endives filled with cheese sauce and cherry tomatoes

Endives are delicious if you know how to cook them or how to combine them. Pairing the crunchy endives with melted cheese, cooled just enough to not spoil their texture and with fresh tomatoes is a winner. I'm quite proud of what I came up with. Enjoy :)

Last year: Zaansemostersoep (Mustard soup from Holland), Mushroom, cheese and thyme crostini and Pizza con pollo e mascarpone (Chicken and mascarpone pizza)

Ingredients (serves 2):
  • 1 endive
  • 50 g emmentaler
  • 2 tablespoons heavy cream
  • 2 tablespoons white wine
  • a few cherry tomatoes
Bring the cream and the wine to a boil over low heat. Add the cheese, broken into pieces or grated, and stir until melted.

Turn off the heat. Clean the endive and break into separate leaves.

Arrange half of the leaves on each serving plate. When the sauce is not hot anymore, but just warm, transfer it with a spoon into each endive leaf. Cut the cherry tomatoes into slices and top the endive centers with them. It's done, dig in! (preferably while the sauce is still warm, but it's not a must) :)

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