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Endive with prosciutto, grilled capsicums and Creamy Havarti

Endive with prosciutto, grilled capsicums and Creamy Havarti

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.

10 min 2 servings
Salty Bitter

ingredients

  • 1 head belgian endive
  • 8 - 10 slices prosciutto
  • 4 pickled red capsicums (piquillo), thinly sliced
  • 100 g Castello® Creamy Havarti
  • 1 green chili jalapeño
  • fresh oregano

preparation

1. 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.

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