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Endive with parma ham, grilled peppers and Mature Cheddar

Endive with parma ham, grilled peppers and Mature Cheddar

Start the evening off with a bang – our recipe for Endive with parma ham, grilled peppers and aged 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 Parma ham, rich Aged Havarti and spicy chili topping. Cheers.

10 min 2 servings
Heat Vegetable

ingredients

  • 1 head belgian endive
  • 8 - 10 slices parma ham
  • 4 pickled grilled peppers (piquillo)
  • 100 g Castello® Tickler Mature Cheddar
  • 1 green jalapeño chilli
  • fresh oregano

preparation

1. Remove the base of the endive and carefully separate into spears to create small bowl.

2. In the Endive leaves place slices of Parma ham and thinly sliced grilled peppers.

3. Break the cheese into coarse bits and sprinkle on top.

4. Finish with thin slices of chilli and fresh oregano.