- 1 head Belgian endive
- 8-10 slices Prosciutto
- 4 pickled, grilled piquillo peppers
- 1/2 package Castello® Aged Havarti
- 1 fresh jalapeño
Endive with Prosciutto, Grilled Peppers and Aged Havarti
Remove the base of the endive and carefully separate into spears to create a small bowl. In the Endive leaves, place slices of Parma ham and thinly sliced grilled peppers. Break the Aged Havarti into coarse bits and sprinkle on top. Finish with thin slices of jalapeño.