Belgian Endive with Gruyère and Prosciutto



Weyerbacher Brewing Company’s relatively simple recipe from The American Craft Beer Cookbook by John Holl impresses guests with its harder-than-it-looks presentation. Belgian endive provides a crisp base for the rich ham and cheese.

Belgian Endive with Gruyère and Prosciutto
Serves 6

3 1/2 c. water
3/4 c. golden Belgian ale
2 T. apple cider vinegar
1 t. salt, plus more for seasoning
6 heads Belgian white endive
Freshly ground black pepper
4 oz. sliced Gruyère, cut into 12 strips
6 slices prosciutto or similar dry ham, cut in half lengthwise

Preheat oven to 400 degrees.

Bring the water, beer, vinegar and salt to a simmer in a medium pot. Add the endive and simmer until just tender, 4 to 6 minutes. Drain the endive, allow to cool slightly and then cut each head in half lengthwise. Season with salt and pepper to taste.

Lay a strip of cheese over the cut side of each endive half, wrap a slice of prosciutto around the endive and place it in a baking dish.

Bake the wrapped endive for about 10 minutes, or until the cheese melts and the ham is crispy on top. Serve warm.

The American Craft Beer Cookbook by John Holl, (Storey Publishing, 2013)