Endive with parma ham, grilled peppers and Havarti

Name: Endive with parma ham, grilled peppers and Havarti
Total time: 10 min

Cook 10 min 2 servings

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

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ingredients

1 head belgian endive
8 - 10 slices parma ham
4 pickled peppers (piquillo)
4 oz Castello® Havarti creamy
1 green chili jalapeño chilli
fresh oregano

preparation

Preparation

1. Remove the base of the endive and carefully separate into spears to create small bowl. In the Endive leaves place slices of Parma ham and thinly sliced grilled peppers.

2. Cut the Castello® Creamy Havarti into coarse cubes and sprinkle on top. Finish with thin slices of chili and fresh oregano.