Endive with prosciutto, grilled capsicums and Creamy Havarti

Total 10 min

Start the evening off with a bang – our recipe for Endive with prosciutto, grilled capsicums and creamy havarti is bound set some high expectations for the rest of the night. The tangy Belgian endive will serve as a perfect vessel for your salty prosciutto, Creamy Havarti and spicy chili topping. Cheers.

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Endive with prosciutto, grilled capsicums and Creamy Havarti

Ingredients

1 head belgian endive
8 - 10 slices prosciutto
4 pickled red peppers (piquillo), thinly sliced
1 green chili jalapeño chilli
fresh oregano

Preparation

Preparation

Remove the base of the endive and carefully separate into spears to create small bowls. In the Endive leaves place slices of prosciutto and capsicum.

Break the Castello® Creamy Havarti into small chunks and sprinkle on top. Finish with thin slices of chili and fresh oregano.

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