Endives and Ham with Gruyere
The texture of coarsely ground crumbs made from a chewy loaf is best for this dish, although store-bought breadcrumbs may be substituted. To make your own, pulse bread in a food processor
or grate it on the largest holes of a box grater. To remove an endive's core, insert a paring knife at its base and cut around the core until it can be popped out.
Martha Stewart Living, January 2009
- 1 1/2 cups fresh breadcrumbs (from about 1/3 loaf ciabatta or sourdough bread, crusts removed)
- 2 teaspoons extra-virgin olive oil
- 8 Belgian endives, cored if desired
- 1 tablespoon sugar
- Coarse salt and freshly ground pepper
- 6 ounces smoked ham, such as Black Forest, or jambon de Paris, sliced 1/4 inch thick
- 1 teaspoon chopped fresh thyme
- 1/3 cup homemade or store-bought low-sodium chicken stock
- 1 cup grated Gruyere cheese (about 2 ounces)
- 1 ounce (2 tablespoons) unsalted butter, cut into small pieces, plus more for dish
- Preheat oven to 375 degrees. Toss breadcrumbs with oil on a rimmed baking sheet, and spread into a single layer. Bake, stirring once, until golden brown, about 15 minutes. Let cool on sheet on a wire rack.
- Butter a 9-by-13-inch baking dish (or use 2 smaller dishes). Arrange endives in dish, and sprinkle with sugar, rolling to coat. Season with salt and pepper. Cover with parchment, then foil, and bake until tender, 35 to 45 minutes.
- Cut ham into 4-inch-long strips, 1/4 inch wide. Scatter on top of endives, and sprinkle with thyme. Pour stock into dish, and sprinkle Gruyere on top. Top with breadcrumbs, and dot with butter. Bake, uncovered, until top is golden and filling is bubbling, 18 to 22 minutes. Let stand for 15 minutes before serving.
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