- 1 head Belgian endive
- 8-10 slices Prosciutto
- 4 pickled, grilled capsicums
- 1/2 package Castello® Creamy Havarti
- 1 fresh jalapeño
Endive with Parma ham, grilled capsicums and Creamy 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 capsicums. Break the Creamy Havarti into coarse bits and sprinkle on top. Finish with thin slices of jalapeño.