This week, I received curly endive as part of my CSA. Curly endive, also known as frisée (French for “curly”) is really not one of my favorites; it’s really quite bitter. I tend to usually push the endive to the side when it comes in a salad. I thought it was about time I gave this poor green a chance to enter my repertoire. I found this recipe on Food Network, a Giada De Laurentiis recipe.
Ingredients:
1 baguette, sliced into 10 pieces
2 tablespoons extra-virgin olive oil
20 pieces of curly endive
1 7-oz ball of fresh water-packed mozzarella cheese, drained, cut into 10 thin slices
10 thin slices prosciutto
2 tablespoons Red Wine Vinaigrette
Ingredients for Vinaigrette:
1/4 cup red wine vinegar
1/8 cup fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
Preheat the oven to 350 degrees. Arrange the bread slices on a baking sheet. My baking sheets were dirty so I used a cake pan (whatever works). Brush the olive oil over the bread slices and bake until crisp, about 15 minutes.
Take 2 pieces of curly endive and 1 slice of cheese and wrap with one slice of prosciutto.
While waiting for the bread to finish, make your vinaigrette. Add all ingredients except the olive oil to a bowl and whisk.
Slowly add in the olive oil in a slow steady stream until emulsified.
When the bread is finished, arrange on a platter. Top each piece of bread with a prosciutto roll and drizzle with the vinaigrette.
The prosciutto and mozzarella work well with the bitterness of the endive. These would be a great appetizer at a party, assuming you’re willing to share. (Yes, it really is that tasty!)
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Okay – that looks delicious! I lived in Italy for 3 years and I LOVE bruschetta! Awesome ingredients & photos!
Great way to enhance bruschetta-love the addition of proscuitto! buzzed it-thanks for sharing.
Loved your use of the mozzarella. You inspired me to make a bruschetta with escarole and capers.
Here’s my version: https://omnivorevegetarian.blogspot.com/2012/03/bruschetta-with-escarole-capers-and.html